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ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 |
doi: 10.3389/fsufs.2025.1529154
High internal phase Pickering emulsion by ultrasound-modified almond protein isolate particles as a new fat substitute to improve oxidative stability of pork sausages
Provisionally accepted- Hebei Agricultural University, Baoding, China
In this study, high-internal-phase Pickering emulsions (HIPPE) were used to produce low-fat meat products. The oxidative stability of HIPPE is a critical factor determining its suitability for this application. Accordingly, an investigation was conducted to ascertain the impact of substituting 25% -100% pig back fat with HIPPE (75% soybean oil, v/v) stabilised with ultrasound-modified almond isolate protein (UAPI) particles on the stability of sausages. The 300 W-UAPI sample exhibited the highest surface hydrophobicity value and emulsification activity index (87.65 m²/g), as well as the most optimal foaming stability (90.93%). Compared to the control emulsion, 300 W-UAPI-HIPPE exhibited the smallest average droplet size (30.49 μ m), the highest oil loading ratio (82.26%), and improved antioxidant properties. The incorporation of UAPI-HIPPEs in sausages resulted in enhanced textural properties, including hardness, elasticity, chewiness, adhesion, and resilience, as well as increased densification. In addition, cooking loss and thiobarbituric acidreactive substances content were reduced. Among the samples, those with 100% backfat substitution exhibited the most favourable textural properties and micromorphology, with a 67% reduction in cooking loss and the lowest fat oxidation. These findings indicate that UAPI-HIPPEs may serve as viable alternatives to animal fat in meat products, exhibiting desirable characteristics.
Keywords: ultrasound, Almond protein isolate, internal high phase Pickering emulsion, oxidative stability, Sausage, texture
Received: 16 Nov 2024; Accepted: 29 Jan 2025.
Copyright: © 2025 Yang, Qi, Shao, Zhang, Wu and Zhisheng. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Wenhui Qi, Hebei Agricultural University, Baoding, China
Zhang Zhisheng, Hebei Agricultural University, Baoding, China
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