Emulsion gels made of whey isolate proteins stabilized with myofibrillar proteins infused with curcumin for use in emulsified sausage

The goal of this work was to create healthier sausages with emulsified gels prepared from whey protein isolate-curcumin Pickering emulsion and myofibrillar fibrous proteins used as animal fat alternatives. This study investigated the freeze-thaw stability of gels with varying emulsion ratios under 0–7 freeze-thaw cycles, and the quality of sausages with 0%–100% pig backfat replaced by emulsion gel. Excellent freeze-thaw resistance was exhibited by the gel formed by 10% emulsion and myofibrillin. Sausages with 100% emulsion gel replacement had better uniformity and firmness, with cooking loss decreased from 8.12% to 5.61%. They exhibited superior texture with a hardness of 34.21±0.09 N, an elasticity of 8.63±0.03 mm, and a chewiness of 195.56±0.10 N, while also showing a higher storage modulus (G') that signifies improved elasticity and structural stability, accompanied by an overall acceptability score of 8. In conclusion, the addition of 100% emulsified gel greatly enhanced the physicochemical qualities of sausages, indicating that WPI-Cur Pickering -MP gel offers a wide range of applications as an effective fat alternative in meat products. • Adding 10% WPI-Cur emulsion gave MP gels the best freeze-thaw stability. • Replacing backfat with emulsion gel minimized cooking loss at 100% replacement. • Full gel replacement improved emulsion stability, texture, and compactness. • The 100% gel sausage showed lower oxidation and comparable sensory scores.