Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters

Abstract

This study investigates the effect of porcine plasma protein-xanthan gum based oleogels (PXO) constructed by foam-templated approach as animal fat substitutes on the quality characteristics and flavor attributes of low-fat frankfurters. The results showed that the incorporation of PXO as the substitutes for animal fat significantly reduced the cooking loss and enhanced the emulsion stability, as well as the L* and a* values in low-fat frankfurters (P < 0.05). Moreover, 50 % fat substitutes ratio by PXO can obviously improve the textural attributes (such as hardness, resilience, springiness and chewiness) of frankfurters, which was verified by dynamic rheological behavior and microstructure. Hydrogen bonds and disulfide bonds were the principal molecular interactions in low-fat frankfurters. This revealed that 50 % fat substitutes ratio with PXO exhibited the optimal fat-replacing effect by overcoming the quality flaws in frankfurters. Additionally, incorporating PXO alters the aroma and taste of low-fat frankfurters, which may help counteract the reduction in volatile flavor compounds stemming from the removal of fat. Sensory analysis also pointed out that fat substitutes with PXO in frankfurters increased the uniformity and juiciness scores (P < 0.05). Overall, 50 % PXO can be successfully used as a fat substitute, providing valuable insights into the processing of low-fat emulsified meat products.