Functional and rheological properties of myofibrillar protein–refined palm oil gel as a fat substitute in low-fat sausage

This study investigated the potential of refined palm oil (RPO) as a fat replacer in sausages by examining its interaction with myofibrillar protein (MP). RPO was selected for its semi-solid consistency and balanced fatty acid profile, with unsaturated fatty acids predominantly located at the sn-2 position of triacylglycerols. According to the Food and Drug Administration, meat products containing 3% fat or less are classified as low-fat. In the first phase, RPO was incorporated with MP at 1.5% (RPO1.5), 2.0% (RPO2.0), 2.5% (RPO2.5), and 3.0% (RPO3.0), followed by heat-induced gelation. RPO3.0 exhibited the highest water-holding capacity (55.39%), gel strength (8.62 g), and viscoelastic properties, with increases of 60.10%, 17.18%, and 37.84%, respectively, compared to blank MP reported previously. In the second phase, low-fat sausages (LFS1.5–LFS3.0) were formulated with RPO and compared to a high-fat control (HFS, 20% chicken fat). LFS showed significantly higher protein and moisture but lower fat than HFS (p < 0.05). Sausages with ≤ 2.0% RPO exhibited higher cooking loss, while those with > 2.0% displayed improved hardness, chewiness, and rheological properties. LFS had lower TBARS values, reflecting reduced lipid oxidation and longer shelf-life. This reduction is also relevant to consumer health, as it minimizes harmful oxidation products. These findings suggest that RPO can be incorporated into sausages, demonstrating its potential for developing healthier, stable, low-fat meat products. From an industry perspective, this study offers a practical approach to producing reduced-fat meat products that meet consumer demand for healthier options. Future work should include sensory evaluation to confirm acceptance.