The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L^⁎ values and decreased the a^⁎ and b^⁎ values and T₂ relaxation time of the low-fat frankfurters (P < 0.05). Of note, 50% fat substitution by HMQE yielded higher WHC, textural properties, gel strength, immobilized water percentage and G' value of the frankfurters than others. HMQE incorporation changed the protein secondary structure from α-helix to β-sheet, forming a compact and uniform gel network structure with small cavities. Moreover, 50% fat substitution by HMQE did not affect sensory characteristics and improved the fat oxidative stability during storage. Therefore, the incorporation of HQME as a partial fat substitute resulted in nutritional benefits and quality enhancements, indicating that HQME could serve as a promising fat alternative in manufacturing low-fat frankfurters with desirable attributes.