Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical,...

This study investigated the effects of guar gum, tara gum, and linseed gum at different addition contents (0%, 0.8%, 1.2%, 1.6%, 2.0%, and 2.4%) on the quality of low-fat emulsified sausages. Polysaccharide addition significantly affected cooking loss, texture, water distribution, and sensory quality, while fat content in low-fat formulations was reduced from 28.35% to 9.83%-11.93%. Regarding physicochemical stability, tara gum at 1.6% showed the most favorable effect on reducing cooking loss, reaching the minimum value of 4.52%. Appropriate polysaccharide addition improved textural properties, with tara gum showing the greatest increase in hardness. LF-NMR analysis showed that polysaccharide addition altered water distribution. Sensory evaluation further indicated that appropriate addition contents improved texture, flavor, juiciness, and overall acceptability. Notably, linseed gum at 1.6% achieved the highest overall sensory score of 43.15. These findings provide technical support for the application of polysaccharides as fat replacers in low-fat meat products.