Abstract: The purpose of this study was to investigate the effects of regenerated cellulose (RC)-whey protein isolate (WPI) emulsion used as pork back fat replacer (0%, 33%, 66% and 100%) on the proximate composition, color, cooking loss, texture, fatty acid profile, lipid oxidation and dynamic storage modulus (G’) of low-fat emulsified sausages. The results indicated that the emulsified sausages showed a significant reduction in fat content and lipid oxidation (P < 0.05) and a significant increase in lightness (P < 0.05) with increasing percentage of RC-WPI emulsion. The 66% emulsion (T2) group showed a significant reduction in cooking loss (P < 0.05). Dynamic storage modulus (G’) was higher for samples with RCWPI emulsion compared to the control (C). The hardness, springiness and chewiness of the emulsified sausages with 33% (T1) and 66% (T2) emulsion were significantly higher than those of the control (C) (P < 0.05). Emulsified sausages showed a significant increase in polyunsaturated fatty acid content and a significant decrease in saturated fatty acid content with increasing proportion of pork fat replacement by the emulsion (P < 0.05). In conclusion, olive oil emulsion stabilized by RC and WPI as a substitute for pork back fat could effectively improve the quality and fatty acid profile of emulsified sausages.

Key words: regenerated cellulose, whey protein isolate, emulsion, low-fat emulsified sausage, fatty acid