Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
Yaxin Wang, Pengya Du, Kai Lin, Pengfei Dong, Yuanhao Guo, Jinling Cao, Yanfen Cheng, Feier Cheng, Shaojun Yun, Cuiping Feng
Abstract
The present study aimed to develop healthier sausages by utilizing ergosterol-stabilized Pickering emulsion as a substitute for animal fat. In this context, a Pickering emulsion stabilized with ergosterol was developed, and its impact on the sausage quality was investigated by replacing 25%–100% of pork backfat. Our findings revealed that the W/O emulsion exhibited superior freeze-thaw stability. All meat pastes displayed distinct gel-like rheological behavior, with the highest values observed at 50% fat substitution. Notably, sausages reformulated with 50% emulsion showed enhanced uniformity and compactness, resulting in a significant reduction in cooking loss, L∗ values, and b∗ values, while exhibiting a notable increase in a∗ values. The texture properties reached their maximum at 50% fat substitution. Furthermore, 50% fat replacement decreased the relaxation time of T 2b and increased the proportion of bound and immobilized water. Reformulation with 50% emulsion not only generated novel flavor substances but also led to an increased PUFA/SFA ratio as well as decreased atherogenic index and thrombogenic index. In conclusion, reformulating with 50% emulsion significantly improved the physicochemical characteristics and fatty acid composition of pork sausages, which highlights the promising potential of ergosterol-stabilized Pickering emulsion as an effective alternative for fats in meat products. • The W/O emulsion stabilized by ergosterol exhibited superior freeze-thaw stability. • Pork fat can be partially substituted by ergosterol-stabilized emulsion in sausages. • The substitution with 50% emulsion improved the quality characteristics of sausages. • Reformulated sausages with 50% emulsion exhibited a reduction (35.4%) in SFA levels.