Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages

Abstract

The present study aimed to develop healthier sausages by utilizing ergosterol-stabilized Pickering emulsion as a substitute for animal fat. In this context, a Pickering emulsion stabilized with ergosterol was developed, and its impact on the sausage quality was investigated by replacing 25%–100% of pork backfat. Our findings revealed that the W/O emulsion exhibited superior freeze-thaw stability. All meat pastes displayed distinct gel-like rheological behavior, with the highest values observed at 50% fat substitution. Notably, sausages reformulated with 50% emulsion showed enhanced uniformity and compactness, resulting in a significant reduction in cooking loss, L∗ values, and b∗ values, while exhibiting a notable increase in a∗ values. The texture properties reached their maximum at 50% fat substitution. Furthermore, 50% fat replacement decreased the relaxation time of T_2b and increased the proportion of bound and immobilized water. Reformulation with 50% emulsion not only generated novel flavor substances but also led to an increased PUFA/SFA ratio as well as decreased atherogenic index and thrombogenic index. In conclusion, reformulating with 50% emulsion significantly improved the physicochemical characteristics and fatty acid composition of pork sausages, which highlights the promising potential of ergosterol-stabilized Pickering emulsion as an effective alternative for fats in meat products.