Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil

Abstract Improvement of nutritive profile pork sausages was performed by fat reduction and partial substitution backfat with soybean oil (SBO). The control sausage made from backfat. For the studied samples, SBO in native pre-emulsified forms used for at 25% (by wt backfat) to produce various contents (30, 20, 10%). Discontinuity protein matrix could be observed increasing content, especially addition on product stability achieved using SBO, form, partially replace animal fat. Better dispersibility droplets through meat compared globules suggested greater continuity microstructure SBO. supplemented non-meat as emulsifier further strengthen network, thereby resulting enhanced retained textural attributes sausages. fish isolate presently employed prepare emulsion promisingly more providing adequate stability.