Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources.

Agar (AG), konjac glucomannan (GM), and gum arabic (GA) were used to produce a corn-oil emulsion gel, and the optimal polysaccharide ratio for a stable structure was determined via response surface methodology. The optimal AG-GM-GA emulsion gel contained 1.91 %, 2.13 %, 0.96 %, and 20 % (w/w) of AG, GM, GA, and corn oil, respectively. Meat batter was prepared using three treatments with different fat sources: PF100 (100 % pork fat), PF50 + EG50 (50 % pork fat and 50 % emulsion gel), and EG100 (100 % emulsion gel). Owing to the smaller droplet size, PF50 + EG50 and EG100 meat batters showed higher emulsion stability (P < 0.05) than PF100 in the turbidity test. In the frequency sweep test of the meat batters, the G' and G" moduli were ranked as PF100 > PF50 + EG50 > EG100 across all frequencies. While sausage hardness was consistent across the treatments (P > 0.05), PF100 exhibited the highest total drip loss during cooking and storage (P < 0.05). EG100 sausages showed lower saturated fatty acid content but higher polyunsaturated fatty acid content than PF100 (P < 0.05), as well as superior oxidation stability. Thus, AG-GM-GA emulsion gel can improve the emulsion, oxidative stability, and fatty acid profile of sausages, making it a promising substitute for pork fat in the production of healthier meat products.