Quercetin-loaded oleogels based on Candelilla wax/sunflower oil : Characterization and utilization as solid fat substitutes in emulsion-type sausage = 케르세틴 함유 칸데릴라 왁스/해바라기유 기반 올레오겔의 특성 분석 및 유화형 소시지의 지방 대체 소재 활용

다국어 초록 (Multilingual Abstract)

Replacing animal fat with vegetable oil can lower saturated fat levels in meat products; however, it may compromise their texture and flavor. In addition, vegetable oil is susceptible to oxidation. Quercetin is a lipophilic substance with antioxidant properties. The role of quercetin-loaded candelilla wax (CW)/sunflower oil-based oleogels was investigated as fat substitutes in sausages, focusing on shelf life and product quality. Oleogels containing quercetin (0.02, 0.04, and 0.06%, w/w) were prepared and analyzed for structural, physicochemical, and antioxidant characteristics. Quercetin-loaded oleogels showed improved oil-binding capacity and rheological behavior without altering the gel structure. Notably, the oleogel containing 0.06% quercetin exhibited the highest resistance to oxidation (p < 0.05). These oleogel-containing sausages exhibited lower lipid oxidation and protein degradation, while maintaining structural integrity and sensory quality. This data indicate that quercetin-loaded oleogels are a promising solution for reducing saturated fat and extending the shelf life of meat products.

국문 초록 (Abstract)

동물성 지방을 식물성 기름으로 대체하면 육가공품의 포화지방 함량을 낮출 수 있으나, 제품의 질감과 풍미를 저하시킬 수 있다. 또한 식물성 기름은 산화에 취약하다. 케르세틴은 항산화 특성을 지닌 친유성 물질이다. 본 연구에서는 케르세틴이 함유된 칸델릴라 왁스/해바라기유 기반 올레오젤을 소시지의 지방 대체제로 활용하여 저장성 및 제품 품질에 미치는 영향을 조사하였다. 케르세틴을 0.02, 0.04, 0.06% (w/w) 함유한 칸델릴라 왁스/해바라기유 올레오젤을 제조하고, 구조적, 물리화학적, 항산화 특성을 분석하였다. 케르세틴이 함유된 올레오젤은 젤 구조의 변화 없이 유지 결합력 및 유변학적 특성이 개선되었다. 특히 0.06% 케르세틴을 함유한 올레오젤이 가장 높은 산화 저항성을 나타내었다(p<0.05). 이러한 올레오젤을 첨가한 소시지는 구조적 완전성과 관능적 품질을 유지하면서 지질 산화 및 단백질 분해가 현저히 감소하였다. 본 연구 결과는 케르세틴이 함유된 올레오젤이 육가공품의 포화지방 저감 및 저장 기간 연장을 위한 유망한 방안임을 시사한다.

목차 (Table of Contents)

• List of Tables ⅲ
• List of Figures ⅳ
• Abstract ⅴ
• 1. Introduction 1
• 2. Materials and methods 4
• 2.1. Materials 4
• 2.2. Preparation of oleogels 4
• 2.3. Structural properties of oleogels 6
• 2.3.1. Microstructure 6
• 2.3.2. Fourier transform infrared spectroscopy (FT-IR) 6
• 2.3.3. X-ray diffraction (XRD) 6
• 2.4. Physicochemical properties of oleogels 7
• 2.4.1. Oil binding capacity (OBC) 7
• 2.4.2. Rheological properties 7
• 2.5. Storage properties of oleogels 8
• 2.5.1. Color 8
• 2.5.2. Peroxide value (POV) 8
• 2.6. Preparation of meat batter and sausages 9
• 2.7. Physicochemical properties of meat batter and sausages 10
• 2.7.1. Rheological properties of meat batter 10
• 2.7.2. Emulsion stability of meat batter 11
• 2.7.3. Cooking loss of sausages 11
• 2.7.4. Texture profile analysis (TPA) of sausages 12
• 2.8. Storage stability and quality changes of sausages 12
• 2.8.1. pH 12
• 2.8.2. Color 12
• 2.8.3. Microbiological analysis 13
• 2.8.4. Thiobarbituric acid reactive substances (TBARS) 13
• 2.8.5. Volatile basic nitrogen (VBN) 14
• 2.9. Sensory properties of sausages 15
• 2.10. Statistical analysis 16
• 3. Results and discussion 17
• 3.1. Structural properties of oleogels 17
• 3.1.1. Appearance and microstructure of oleogels 17
• 3.1.2. FT-IR spectroscopy of oleogels 18
• 3.1.3. Internal crystal structure of oleogels 19
• 3.2. Physicochemical properties of oleogels 21
• 3.2.1. Oil binding capacity of oleogels 21
• 3.2.2. Rheological properties of oleogels 23
• 3.3. Storage properties of oleogels 26
• 3.3.1. Color of oleogels 26
• 3.3.2. Peroxide value of oleogels 27
• 3.4. Physicochemical properties of meat batter and sausages 28
• 3.4.1. Rheological properties of meat batter 28
• 3.4.2. Cooking loss and emulsion stability 32
• 3.4.3. Texture profile analysis of sausages 33
• 3.5. Storage properties of sausages for 21 d 36
• 3.5.1. Color of sausages 36
• 3.5.2. Microbiological properties and pH of sausages 36
• 3.5.3. TBARS and VBN of sausages 39
• 3.6. Sensory evaluation of sausages 43
• 4. Conclusion 46
• References 47
• Appendix 61
• Abstract (in Korean) 68