Pectin based emulgels and their potential application as a fat replacer in processed meat products like sausages

Pectin, a natural polysaccharide, has gained attention as a structuring agent for emulgels in the food industry, particularly for processed meat applications. However, limited studies have identified optimal pectin types and formulations for emulgels suitable for processed meat products like sausage. In this study, 4 g of pectin (P) was used as a gelator, combined with 40 g of cottonseed oil (O), Tween 20 (T) as an emulsifier (1%, 1.5%, and 2%, w/w of oil), 20 g of water (W) for the aqueous phase, and carnauba wax (C, 1% of oil). Three emulgel samples (OPWT-1, OPWT-2, OPWT-3) were initially prepared, and their properties were compared with three additional samples (OPCWT-1, OPCWT-2, OPCWT-3) containing carnauba wax. Rheological analysis revealed that OPWT-2 exhibited the highest storage modulus (G′ = 3149.225 Pa) and a low tan (δ) value (0.023), indicating its potential suitability for processed meat like sausages. Differential Scanning Calorimetry (DSC) showed that adding carnauba wax increased thermal stability, with OPCWT-1 and OPCWT-2 achieving higher onset temperatures (124.74 ± 29.67°C and 117.52 ± 16.81°C, respectively). This suggests they can withstand high cooking temperatures, preventing oil phase separation and retaining sausage texture and juiciness. Moreover, texture analysis identified OPWT-2 as having the highest firmness (1343.004 ± 30.188 g) and spreadability (725.72 ± 12.92 g.sec), indicating structural stability and ease of blending during sausage formulation. Additionally, OPWT-2 demonstrated the highest oil-binding capacity (99.51%), closely followed by OPCWT-3 (99.39%). In conclusion, OPWT-2 shows promise for processed meat applications, offering a balance of texture, sensory appeal, and stability during cooking, making it a strong candidate for further development in sausage formulations.