The increasing consumer demands for meat and non-meat or meatfree
(hybrid) sausages are causing to encourage formulated meat product
companies to use novel processing technologies and newingredient
systems. In recent years, there has been a noticeable increase in the application
of food fibers including stabilized rice bran, non-meat proteins
and hydrocolloids. The inclusion of these functional ingredients in the
formulation of meat products will lead to desirable properties and
could also improve the image of sausages for health conscious costumers
(Weiss, Gibis, Schuh, & Saminen, 2010). Sausages as processed
meat products are used in different and diverse cultures around the
world. Sausage manufacture needs a select number of various ingredients
in the appropriateamount tomanufacture not just a desired quality
and safe product but alsomaintain cost effectiveness.Multiple emulsion
systems such asW1/O/W2, could aid to develop better sausage products
by reducing levels of fat, carbohydrates and sodium, while on the horizon
also bioactive compounds such as nutraceuticals can be incorporated
without disturbing the organoleptic and technological properties.
The effects of multiple emulsion systems such as water–oil–water
combinations within an emulsion matrix perform better than when
added independently. The potential for multiple emulsion systems is
a way forward to develop healthy and functional sausage or ground
The increasing consumer demands for meat and non-meat or meatfree(hybrid) sausages are causing to encourage formulated meat productcompanies to use novel processing technologies and newingredientsystems. In recent years, there has been a noticeable increase in the applicationof food fibers including stabilized rice bran, non-meat proteinsand hydrocolloids. The inclusion of these functional ingredients in theformulation of meat products will lead to desirable properties andcould also improve the image of sausages for health conscious costumers(Weiss, Gibis, Schuh, & Saminen, 2010). Sausages as processedmeat products are used in different and diverse cultures around theworld. Sausage manufacture needs a select number of various ingredientsin the appropriateamount tomanufacture not just a desired qualityand safe product but alsomaintain cost effectiveness.Multiple emulsionsystems such asW1/O/W2, could aid to develop better sausage productsby reducing levels of fat, carbohydrates and sodium, while on the horizonalso bioactive compounds such as nutraceuticals can be incorporatedwithout disturbing the organoleptic and technological properties.The effects of multiple emulsion systems such as water–oil–watercombinations within an emulsion matrix perform better than whenadded independently. The potential for multiple emulsion systems isa way forward to develop healthy and functional sausage or ground
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