Beyond animal proteins: Insights into the functionality, quality impact, and innovation trends of plant-based proteins in emulsified sausages

Key Points

• The findings highlight the significant impacts of plant-based proteins on the quality of emulsified sausages, suggesting a shift in food formulations.
• Quality metrics indicate that plant-based proteins can enhance the texture and stability of emulsified sausages compared to traditional sources.
• Observational analysis includes innovations in formulation techniques with plant-based proteins to improve functional characteristics.
• These insights may enable the food industry to cater to an increasing demand for plant-based options and healthier alternatives.