Effect of citrus fiber on physicochemical quality of Frankfurter sausages: A study on lipid oxidation and protein gel characteristics

Abstract

Citrus fibers (CF) are frequently used to enhance the water-holding capacity and nutritional profile of meat products. However, their impact on the lipid oxidation and gel properties of emulsified meat products remains incompletely elucidated. This study aims to comprehensively assess the physicochemical and sensory attributes of frankfurter sausages enriched with CF and elucidate the underlying mechanisms. The properties of lipid oxidation, protein intermolecular interactions, and microstructural changes in CF-enriched frankfurter sausages were investigated. The results indicate the potential role of flavonoids contained in CF in preventing lipid oxidation in frankfurters sausages. Furthermore, the incorporation of CF contributes to the formation of a denser microstructure, achieved through the exposure of protein hydrophobic groups and the transformation of α-helical structures into β-turn configurations. These findings advance the understanding of how CF impacts the quality of frankfurter sausages, offering insights for improving the utilization of CF resources and developing higher-value functional meat products.