Sesame Oil and Almond Flour as a Partial Fat Substitute in the Rheological, Physicochemical, Textural, Microstructural, and Sensory Properties of a Meat Sausage

Sausages are widely consumed and have a high concentration of saturated fatty acids, which are associated with health problems such as cardiovascular disease, diabetes, and some types of cancer. In this context, and in line with the demand for functional and healthy foods, new strategies have been developed to reduce the saturated fat content in meat products, with the use of oleogels being one of the most promising alternatives due to their ability to replace fats without negatively affecting the sensory acceptability of the product. Thus, the objective of this research was to evaluate the physicochemical, microstructural, rheological, and textural properties of sausages by substituting the fat with an oleogel of sesame oil and almond flour, using different percentages (25%, 50%, and 75%) of substitution. The rheological analysis showed a pseudoplastic behavior in all treatments, with modulated values of G ′ and G ″ that reflect a flexible but functional network, influenced by the nature of the oleogel. The physicochemical analyses revealed that the oleogel treatments reduced the fat content of the sausages. In terms of texture, it was found that increasing the oleogel content increased the hardness and chewiness of the product but did not affect elasticity, resilience, or cohesiveness. The microstructures of the sausages showed a redistribution of lipid and protein components without compromising the product. Sensorially, all samples had good acceptability, with the treatment with 25% oleogel addition standing out. The addition of sesame oil oleogel and almond flour proved to be a good alternative for replacing fat in meat products.