Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage
Yan Zhang, Xu Wang, Han Chen, Fazheng Ren, Zuowen Liu, Pengjie Wang, Xiaofei Liu
Abstract
The objective of this study was to prepare a gel-in-oil-in-water emulsion which was utilized to produce a new type of reduced fat emulsified sausage. The composition, energy value, and microstructure of high-fat (~20 wt%), low-fat sausages (~12 wt%) with double emulsions (20 wt%) or excess water (8 wt%) were evaluated. Results showed sausage containing double emulsions with an average particle size of ~5.5 μm had lowest energy value, lowest fat content, and highest moisture content (p < .05) among three samples. Although cooking loss was slightly higher than that of high-fat sausage, compression loss (p > .05) was similar. Textural characteristics were similar to high-fat sausage except for hardness which was slightly lower by ~2.5 N. Also, confocal laser scanning microscopy images indicated droplets of double emulsions could be fully wrapped by ground meat. Overall, double emulsions with solidified internal water phase could be used as a potential fat replacer in sausage products. Novelty impact statement Double emulsions with solidified internal water phase were used as fat replacer. Fat replacer was used to improve the texture of low-fat emulsified sausage. An effective solution to reduce fat by ~40% in emulsified sausage was proposed.