Demonstrates improved texture and stability in sausages using emulsion gels as fat alternatives, suggesting a innovative way to enhance meat products.
The goal of this work was to create healthier sausages with emulsified gels prepared from whey protein isolate-curcumin Pickering emulsion and myofibrillar fibrous proteins used as animal fat alternatives. This study investigated the freeze-thaw stability of gels with varying emulsion ratios under 0–7 freeze-thaw cycles, and the quality of sausages with 0%–100% pig backfat replaced by emulsion gel. Excellent freeze-thaw resistance was exhibited by the gel formed by 10% emulsion and myofibrillin. Sausages with 100% emulsion gel replacement had better uniformity and firmness, with cooking loss decreased from 8.12% to 5.61%. They exhibited superior texture with a hardness of 34.21±0.09 N, an elasticity of 8.63±0.03 mm, and a chewiness of 195.56±0.10 N, while also showing a higher storage modulus (G') that signifies improved elasticity and structural stability, accompanied by an overall acceptability score of 8. In conclusion, the addition of 100% emulsified gel greatly enhanced the physicochemical qualities of sausages, indicating that WPI-Cur Pickering -MP gel offers a wide range of applications as an effective fat alternative in meat products. • Adding 10% WPI-Cur emulsion gave MP gels the best freeze-thaw stability. • Replacing backfat with emulsion gel minimized cooking loss at 100% replacement. • Full gel replacement improved emulsion stability, texture, and compactness. • The 100% gel sausage showed lower oxidation and comparable sensory scores.
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Liu et al. (2026) studied this question.
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