Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability. The acceptance and the sensory profile of the samples were not affected by the substitution of up to 50% of pork back fat by oleogel. Thus, the results showed that it is possible to produce Bologna-type sausages with reduced fat (~16% fat, ~29% reduction), cholesterol (40 mg, ~10% reduction), and energy value (~210 kcal/100 g, ~21% reduction) and with healthier lipid profile using oleogel from HOSO.

博洛尼亚型香肠是用猪皮，水和高油酸葵花籽油（HOSO）（1.5，1.5：1）制成的油凝胶替代25％，50％，75％和100％的猪肉背脂肪而制成的。对技术，营养，氧化和感官特性进行了评估。乳油稳定性提高了猪肉的回油率，从而提高了乳剂的稳定性，减少了蒸煮损失。重新配制将脂质级分中的油酸比例提高了20％，将亚油酸比例降低了10％，而氧化稳定性没有变化。样品的接受度和感官特征不受油凝胶替代多达50％的猪背脂肪的影响。因此，结果表明，可以生产脂肪减少（〜16％脂肪，减少〜29％），胆固醇（40 mg，