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| Effect of Pork Plasma Protein-Flaxseed Gum-Based Oleogels as Animal Fat Replacers on the Quality of Chicken Sausages |
| CHANG Yahui, DONG Yingjun, LIU Wenhui, WANG Lijie, SUN Wanmeng, LIU Qian, CAO Chuan’ai |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract To reduce the fat content in chicken sausages while maintaining their texture, flavor, and taste, the chicken sausages was prepared by the substitution of fat with porcine plasma protein-flaxseed gum-based oleogels at ratios of 0% (control), 20%, 40%, 60%, 80%, and 100%. The effects of different levels of fat substitution on a series of indicators of chicken sausages were evaluated to determine the optimal substitution level. The results showed that compared with the control group, the moisture content and emulsion stability of the chicken sausages increased significantly with increasing level of oleogel substitution (P < 0.05). Higher substitution levels significantly reduced the cooking loss and effectively improved the textural properties and sensory quality of the chicken sausages (P < 0.05), while affecting the color to varying degrees (P < 0.01). Notably, chicken sausages with a substitution level of 80% exhibited a denser and more ordered microstructure, superior rheological properties, and enhanced flavor and taste, which were consistent with the electronic nose results. In conclusion, substituting 80% of fat with oleogels not only maintained the desirable taste and flavor of chicken sausages but also significantly improved their textural properties and color.
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2026, Vol. 40 
