Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation

Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of substitution did not affect mechanical physicochemical properties obtained sausages compared control (pure fat). Slight changes in textural TBARS values observed for 100% substituted sausages, while a reduction from 25.37 17.07 g/g sample total was attained. Thus, decreasing caloric 280 209 kcal/g sample. saturated fatty acid/unsaturated acid ratio also 0.58 0.38 0.17 substitution, thus diminishing atherogenic thrombogenic indexes 35% 70%, respectively. reformulated reduced-fat accepted consumers, evidencing polysaccharide-based can be promising ingredients developing meat products improved nutritional composition.