A review of the use of oleogels to improve the quality of sheep and goat meat products

Teixeira, Alfredo; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra

http://hdl.handle.net/10198/34544

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Resumo(s)

Global demand for healthy, sustainable meat is rising due to consumer preferences for nutritious options. Sheep and goat meat, valued for flavor and leanness, require innovative quality assurance, especially outside Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels. Oleogels, solid at room temperature but melting at body temperature, enhance meat quality by replacing saturated fats with healthier unsaturated fats, aligning with health-conscious consumer trends. They also reduce environmental impact and cardiovascular risks. Oleogels maintain meat’s mouthfeel and texture, aiding in the development of healthier, sustainable products. While gelled emulsions show promise as fat replacers, their use in sheep and goat meat is largely untapped. This review highlights oleogels’ potential in transforming these meats, focusing on formulation, functionality, and benefits, to meet consumer demands for healthier, sustainable options

Palavras-chave

Oleogels Fat replacing Sheep and goat meat

URI

http://hdl.handle.net/10198/34544

Citação

Teixeira, Alfredo; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra. (2025). A review of the use of oleogels to improve the quality of sheep and goat meat products. Journal of Food Composition and Analysis. ISSN 0889-1575. 144, p. 1-9