Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with Aronia melanocarpa proanthocyanidins as fat substitutes on the quality of fermented sausages

Abstract

Fermented sausages exhibit extended shelf life and high nutritional value. However, their animal fat content-characterized by high saturated fatty acids and low polyunsaturated fatty acids-may contribute to obesity-related disorders. Furthermore, lipids and proteins in meat products are highly susceptible to oxidative rancidity during storage due to factors such as light, oxygen, and temperature, adversely affecting sausage quality. Therefore, in this study, sodium caseinate‑sodium alginate (NaCN-Alg) W/O/W emulsion gel was prepared using proanthocyanidins from Aronia melanocarpa (APC) in the inner aqueous phase, sunflower oil for the oil phase, and sodium caseinate (NaCN) combined with sodium alginate (Alg) in the outer aqueous phases. This emulsion gel was then applied as a fat replacer in fermented sausages, simultaneously providing essential fatty acids and bioactive compounds while enhancing product stability. Results showed that the emulsion gel exhibited a “dual-membrane, three-phase” structure. Compared with the non-fat-substituted fermented sausages, the addition of emulsion gel improved the sausages' microstructure and texture while reducing cooking loss, pH value, and nitrite residue. It also enhanced water retention after cooking, with moderate fat substitution boosting antioxidant capacity. During storage, the gel mitigated changes in texture, nitrite levels, protein/lipid oxidation, pH, and antioxidant activity. When 50 % of the fat was replaced, sausages achieved optimal overall acceptability, showing increased volatile flavor compounds, elevated free fatty acid content, and reduced free amino acid levels. After 30 d of storage, fermented sausages with 50 % fat substitution exhibited richer diversity of fermentative bacteria and an altered relative abundance of bacterial communities.