In the present study, incorporation of pre-emulsified hazelnut oil (HO) plus hazelnut powder (HP) into sausage formulations as beef fat substitutes was investigated. Totally nine different treatments were formulated where beef fat (BF) was replaced with 0%, 50%, or 100% pre-emulsified HO with the addition of 0%, 3%, or 6% HP. Although pre-emulsion containing sausages had a higher lipid amount than BF containing sausages, SFAs went down from 47.2% to 13.6% while MUFAs increased from 41.8% to 71.3%, and PUFAs increased from 3.7% to 11.23% in sausages where BF was totally replaced. HO pre-emulsions were effective to improve nutritional ratios (P:S, IA, and IT) by means of lipid modification. Generally, no significant differences were recorded in textural and sensory parameters. Oxidative and technological quality could be maintained by HP addition to sausages with HO pre-emulsions. Consequently, the utilization of pre-emulsified HO and HP presented a good opportunity for introducing healthier oils and protecting the overall quality of emulsified meat products.

在本研究中，研究了将预乳化的榛子油（HO）加榛子粉（HP）掺入香肠配方中作为牛肉脂肪替代品的方法。总共制定了9种不同的处理方法，其中牛肉脂肪（BF）用0％，3％或6％HP的0％，50％或100％的预乳化HO代替。尽管含乳剂的香肠的脂肪含量要高于含BF的香肠，但在完全含BF的香肠中，SFA从47.2％下降至13.6％，而MUFA从41.8％下降至71.3％，PUFA从3.7％上升至11.23％。更换。HO预乳剂可通过脂质修饰有效改善营养比（P：S，IA和IT）。通常，在质地和感觉参数上没有记录到显着差异。通过在含有HO预乳液的香肠中加入HP，可以保持氧化和技术质量。因此，利用预乳化的HO和HP为引入更健康的油和保护乳化肉制品的整体质量提供了一个很好的机会。