Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS; 0-0.09% (w/v)) were used to produce WPI-SDS gel as a fat replacer of low-fat meat products. Characteristics of WPI-SDS gel were evaluated using SDS-PAGE, FT-IR, viscometer, and texture analyzer. Addition of SDS to WPI increased gelation while reducing aggregation. Addition of 0.06% SDS to WPI-SDS gel has the highest viscosity and hardness, while 0.09% SDS decreased the heat stability of WPI. Quality characteristics including cooking loss, emulsion stability, hardness, and chewiness were significantly improved in WPI-SDS gel-supplemented low-fat sausages. Particularly, the highest hardness and chewiness were obtained in the low-fat sausage added with WPI-SDS gel containing 0.06% SDS. Our results suggest that WPI-SDS gel can be used as a fat replacer in low-fat meat products.

Automated summary

Consumers are increasingly interested in low-fat meat products and demand for new fat replacers. Whey protein isolate (WPI) and sodium dodecyl sulfate (SDS) were used to produce WPI-SDS gel, improving the quality of low-fat meat products. Addition of 0.06% SDS results in the highest viscosity and hardness of WPI-SDS gel.