Effects of Myofibrillar Protein-Stabilized Soybean Oil Pre-Emulsions Containing Arabic Gum or Gallic Acid-Grafted Arabic Gum on the Quality Characteristics and Oxidative Stability of Reduced-Animal-Fat Emulsified Sausages.

Chang Liu, Mingze Xu, Yi Luan, Khubaib Ali, Rui Sun, Qingling Wang, Shixue Wu, Yixue Shi, Mangang Wu

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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9 authors.

Chang LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Mingze XuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Yi LuanCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Khubaib AliCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0002-9897-8706

Rui SunCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Qingling WangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Shixue WuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Yixue ShiCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Mangang WuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Funding

National Natural Science Foundation of China 32272335Postgraduate Research & Practice Innovation Program of Jiangsu Province SJCX24_2367Postgraduate Research & Practice Innovation Program of Jiangsu Province SJCX25_2426

6 · The paper itself

Abstract

Soybean oil-based pre-emulsions stabilized by myofibrillar protein (MP), Arabic gum (AG), or gallic acid-grafted Arabic gum (GA-AG) were used to partially (50%) or fully (100%) replace pork back fat in Western-style emulsified sausages. The present study investigated the effects of such replacement on the initial quality attributes and lipid oxidation stability of sausages during storage. Compared with sausages formulated with pure pork back fat, pre-emulsion substitution significantly reduced cooking loss and improved textural characteristics, especially hardness and springiness. Incorporating AG into the soybean oil pre-emulsion further enhanced the cooking yield of the products, while GA-AG retained AG's stabilizing efficacy without compromising sensory acceptability. Sensory evaluation results demonstrated that 50% fat replacement achieved an optimal balance between textural performance and overall sensory preference. During refrigerated storage, the thiobarbituric acid reactive substance (TBARS) values increased in all sausage formulations. In contrast, sausages formulated with the GA-AG-stabilized soybean oil pre-emulsion exhibited the most potent inhibitory effect on lipid oxidation. After 312 h of storage, the TBARS values of the GA-AG groups were merely 32.8% of those of the single MP-treated groups. These findings suggest that the MP/GA-AG-stabilized soybean oil pre-emulsion system effectively improves the processing properties and oxidative stability of low-animal-fat emulsified sausages.

Indexed as

gallic acid-grafted Arabic gumlipid oxidationoxidative stabilitysoybean oil pre-emulsion

Identifiers

PMID42650489

DOI10.3390/foods15162795

PMCPMC13511775

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.