Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

The current study was conducted to investigate the utilization of microparticulated whey protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef sausage formulations. Inclusion of MWP resulted in sausages having decreased amounts of fat and energy while increased amounts of protein. Both emulsion stability and processing yield were the highest in samples containing MWP. No differences were recorded in L* values of the sausages although both a* and b* values were higher in MWP sausages than in fullfat sausages regardless of MWP level. Increased amounts of MWP led to lower hardness, chewiness and adhesiveness. Micrographs brought out the organized and reticulated structure of the sausages containing 10% MWP. MWP did not cause unfavorable impacts in general sensory acceptance, besides, it was associated with increased oxidative stability. Overall, the findings highlighted the favorable effects of MWP in terms of nutritional, technological, sensory and oxidative quality indicating the possibility to design low-fat emulsified meat product formulations.

Automated summary

The study found that adding microparticulated whey protein to emulsified beef sausage formulations can reduce fat and energy content, increase protein content, improve emulsion stability, and processing yield. Although adding MWP leads to decreased hardness, chewiness, and adhesiveness, it does not negatively impact sensory acceptance and oxidative stability overall.