Fat reduction in emulsified pork sausages: role of pea protein-stabilized high-internal-phase emulsions

This study applies high internal phase emulsions of perilla seed oil stabilized by pea protein (PP-PSO HIPEs) to low-fat emulsified pork sausages as a fat substitute to investigate changes in quality and the underlying mechanisms. Five formulations were prepared: a standard-fat control (SF), a reduced-fat control (RF, fat replaced by ice water), and three reduced-fat formulations in which 50% of the fat was replaced with PP-PSO HIPEs, a mixture of pea protein and perilla seed oil (PP-PSO), or perilla seed oil alone (PSO). The results showed that PP-PSO HIPEs improved emulsion stability, texture, and rheological properties of the sausages, approaching or even exceeding those of the SF group with full fat. Compared with the RF group, the PP-PSO HIPEs group also exhibited a denser gel network, higher immobile water content, and better water retention. In terms of nutrition, PP-PSO HIPEs increased unsaturated fatty acids and α-linolenic acid content, while reducing saturated fatty acids, the n-6/n-3 ratio, and the atherogenic and thrombogenic indices. Electronic tongue analysis revealed that PP-PSO HIPEs enhanced saltiness, umami, and richness, and sensory evaluation confirmed that this group received the highest scores for texture, taste, and overall acceptability. This study provides a promising approach for the development of low-fat meat products.