Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil

Abstract

AbstractImprovement of nutritive profile of pork sausages was performed by fat reduction and partial substitution of backfat with soybean oil (SBO). The control sausage was made from pork backfat. For the studied samples, SBO in native and pre-emulsified forms was used for partial substitution of backfat at 25% (by wt of backfat) to produce sausages with various fat contents (30, 20, and 10%). Discontinuity of protein matrix could be observed with increasing fat content, especially for addition of pork backfat. Improvement on product stability could be achieved using SBO, especially pre-emulsified form, to partially replace animal fat. Better dispersibility of the SBO droplets through the meat matrix compared to backfat globules was suggested by the greater continuity in the microstructure of the sausages with SBO. For the sausages supplemented with pre-emulsified SBO, the non-meat protein used as emulsifier could further strengthen the protein network, thereby resulting in enhanced product stability and retained textural attributes of the sausages. The fish protein isolate presently employed as emulsifier to prepare SBO emulsion could be promisingly used to produce more nutritive sausages by providing adequate stability.