Effect of the addition of simple gels and psyllium (Plantago ovata forsk) emulsion gels on the physicochemical properties of reduced-fat mortadella

The present study aims to investigate the impact of replacing pork fat with psyllium gel (PG) and incorporating psyllium-based emulsion gel (EG) in Bologna-type mortadella, analyzing their physicochemical properties. Six different formulations of mortadella were prepared: the control treatments, FC1 and FC2, contained 20% and 10% pork fat, respectively. Additionally, two treatments with emulsion gels (F1 and F2) were developed, containing 6% and 12% psyllium, and two treatments with psyllium gel (F3 and F4) with psyllium concentrations of 15% and 20%, respectively. The treatments with psyllium gel (F3 and F4) showed improvements in juiciness, outperforming the other formulations. The lower psyllium concentration in the emulsion gel (F1) maintained elasticity and cohesiveness similar to the control treatment (FC1). A darkening effect was observed in the treatments that included psyllium, which was more pronounced at higher concentrations. It is concluded that psyllium is a promising ingredient for fat reduction in emulsified meat products, improving juiciness and offering an effective alternative for the meat industry. Moreover, the study highlights the technological properties of psyllium as an essential ingredient in the formulation of such products.