Evaluation of Physicochemical and Textural Properties of Low- Fat Model Sausages with Fat Replacer and Faba Bean Protein Isolate Added Alone or Combination with Transglutaminase

This study was performed to evaluate physicochemical and textural properties of low-fat sausages with the addition of various types of fat replacers at 1.0% for the replacement of pork fat. pH was higher (p<0.05) in the Faba bean protein isolate (FPI)-treatment compared to other treatments, while redness (a^*) increased (p<0.05) in all treatments (p<0.05). Hardness and springiness increased with the addition of Soy bean protein isolate (SPI) and FPI, further improved with both Transgluataminase (TG) was FPI. Gumminess and chewiness was higher in the treatments with both FPI and TG (p<0.05) than any others, while cohesiveness didn’t different among groups. Cooking losses (CLs, %) and expressible moisture (%) values were higher in the control rather than the treatments (p<0.05). In conclusion, fat replacers improved water retention for the manufacture of low-fat meat products, while SPI and FPI enhanced the textural properties. Furthermore, the addition of 1.0% TG powder in combination with FPI improved texture and water holding capacity, making it better products of low-fat meat products as compared to those without fat replacers.