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<p>Optimizing the fatty acid composition and sensory quality of processed meat products is a key research focus. The aim of this study was to investigate the development of an emulsified oil gel and its application in frankfurter sausages. In the emulsified oil gel system, heat-induced soy protein isolate aggregates emulsified with soy oil formed a uniformly dispersed system, while carrageenan served as a gelling agent to solidify the emulsion. Strain sweep tests and texture profile analysis revealed that the emulsified oil gel (EG) reached its optimal solid state with 1.75% carrageenan. Compared to the control, replacing pork fat with 100% emulsified oil gel significantly increased the content of polyunsaturated fatty acids (33.85%) and monounsaturated fatty acids (34.94%), while reducing the content of saturated fatty acids (26.61%). The textural and rheological properties showed significant increases in both hardness and G’ value with EG substitution. Microstructural analysis demonstrated that the EG was uniformly distributed within the compact myofibrillar protein gel networks. Sensory evaluation revealed that the treatment with 75% EG replacement had better overall acceptability than the control.</p>

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The effect of emulsified soybean oil gel as pork fat replacement on the quality characteristics of Frankfurter sausage

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Jiaxin Zhao,
  • Cheng Luo,
  • Yinji Chen,
  • Liang Zhao,
  • Xinbo Zhuang

摘要

Optimizing the fatty acid composition and sensory quality of processed meat products is a key research focus. The aim of this study was to investigate the development of an emulsified oil gel and its application in frankfurter sausages. In the emulsified oil gel system, heat-induced soy protein isolate aggregates emulsified with soy oil formed a uniformly dispersed system, while carrageenan served as a gelling agent to solidify the emulsion. Strain sweep tests and texture profile analysis revealed that the emulsified oil gel (EG) reached its optimal solid state with 1.75% carrageenan. Compared to the control, replacing pork fat with 100% emulsified oil gel significantly increased the content of polyunsaturated fatty acids (33.85%) and monounsaturated fatty acids (34.94%), while reducing the content of saturated fatty acids (26.61%). The textural and rheological properties showed significant increases in both hardness and G’ value with EG substitution. Microstructural analysis demonstrated that the EG was uniformly distributed within the compact myofibrillar protein gel networks. Sensory evaluation revealed that the treatment with 75% EG replacement had better overall acceptability than the control.