{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T09:30:40Z","timestamp":1786354240591,"version":"build-2736575974"},"reference-count":45,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T00:00:00Z","timestamp":1786320000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32272335"],"award-info":[{"award-number":["32272335"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32272335"],"award-info":[{"award-number":["32272335"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Postgraduate Research & Practice Innovation Program of Jiangsu Province","award":["SJCX25_2426"],"award-info":[{"award-number":["SJCX25_2426"]}]},{"name":"Postgraduate Research & Practice Innovation Program of Jiangsu Province","award":["SJCX24_2367"],"award-info":[{"award-number":["SJCX24_2367"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Soybean oil-based pre-emulsions stabilized by myofibrillar protein (MP), Arabic gum (AG), or gallic acid-grafted Arabic gum (GA-AG) were used to partially (50%) or fully (100%) replace pork back fat in Western-style emulsified sausages. The present study investigated the effects of such replacement on the initial quality attributes and lipid oxidation stability of sausages during storage. Compared with sausages formulated with pure pork back fat, pre-emulsion substitution significantly reduced cooking loss and improved textural characteristics, especially hardness and springiness. Incorporating AG into the soybean oil pre-emulsion further enhanced the cooking yield of the products, while GA-AG retained AG\u2019s stabilizing efficacy without compromising sensory acceptability. Sensory evaluation results demonstrated that 50% fat replacement achieved an optimal balance between textural performance and overall sensory preference. During refrigerated storage, the thiobarbituric acid reactive substance (TBARS) values increased in all sausage formulations. In contrast, sausages formulated with the GA-AG-stabilized soybean oil pre-emulsion exhibited the most potent inhibitory effect on lipid oxidation. After 312 h of storage, the TBARS values of the GA-AG groups were merely 32.8% of those of the single MP-treated groups. These findings suggest that the MP\/GA-AG-stabilized soybean oil pre-emulsion system effectively improves the processing properties and oxidative stability of low-animal-fat emulsified sausages.<\/jats:p>","DOI":"10.3390\/foods15162795","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T08:08:53Z","timestamp":1786349333000},"page":"2795","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Myofibrillar Protein-Stabilized Soybean Oil Pre-Emulsions Containing Arabic Gum or Gallic Acid-Grafted Arabic Gum on the Quality Characteristics and Oxidative Stability of Reduced-Animal-Fat Emulsified Sausages"],"prefix":"10.3390","volume":"15","author":[{"given":"Chang","family":"Liu","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingze","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Luan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9897-8706","authenticated-orcid":false,"given":"Khubaib","family":"Ali","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingling","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shixue","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yixue","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mangang","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109277","DOI":"10.1016\/j.meatsci.2023.109277","article-title":"Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles","volume":"204","author":"Pateiro","year":"2023","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"8308","DOI":"10.1080\/10408398.2023.2199069","article-title":"A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels","volume":"64","author":"Han","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"108313","DOI":"10.1016\/j.foodhyd.2022.108313","article-title":"Oleogels\/emulsion gels as novel saturated fat replacers in meat products: A review","volume":"137","author":"Guo","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"146589","DOI":"10.1016\/j.foodchem.2025.146589","article-title":"Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity\/flavor perception, and digestive characteristics","volume":"495","author":"Zhu","year":"2025","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Ren, Y., Huang, L., Zhang, Y., Li, H., Zhao, D., Cao, J., and Liu, X. (2022). Application of Emulsion Gels as Fat Substitutes in Meat Products. Foods, 11.","DOI":"10.3390\/foods11131950"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"147704","DOI":"10.1016\/j.foodchem.2025.147704","article-title":"Comprehensive review of fat replacers utilized in sausages: Classification, advantages, and applications","volume":"502","author":"Yang","year":"2026","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.meatsci.2015.05.011","article-title":"Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage","volume":"109","author":"Jiang","year":"2015","journal-title":"Meat Sci."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_9","first-page":"285","article-title":"Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel","volume":"45","author":"Xu","year":"2024","journal-title":"Food Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"112767","DOI":"10.1016\/j.foodhyd.2026.112767","article-title":"Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress","volume":"179","author":"Zhu","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1473","DOI":"10.1016\/j.foodhyd.2008.08.005","article-title":"Hydrocolloids as emulsifiers and emulsion stabilizers","volume":"23","author":"Dickinson","year":"2009","journal-title":"Food Hydrocoll."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"105919","DOI":"10.1016\/j.foodhyd.2020.105919","article-title":"Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid","volume":"107","author":"Vuillemin","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"141855","DOI":"10.1016\/j.ijbiomac.2025.141855","article-title":"Enhancement of antioxidant, carbonyl scavenging and anti-glycation activities of polysaccharide-based hydrocolloids by covalent grafting with gallic acid","volume":"307","author":"Zhang","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"100974","DOI":"10.1016\/j.fochx.2023.100974","article-title":"Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion","volume":"20","author":"Luan","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.enzmictec.2017.05.001","article-title":"Functionalization of pectin with laccase-mediated oxidation products of ferulic acid","volume":"104","author":"Karaki","year":"2017","journal-title":"Enzym. Microb. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1239","DOI":"10.1016\/j.foodchem.2006.03.028","article-title":"Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein","volume":"101","author":"Park","year":"2007","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.foodchem.2016.12.084","article-title":"A practical method for extending the biuret assay to protein determination of corn-based products","volume":"224","author":"Liu","year":"2017","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"143359","DOI":"10.1016\/j.foodchem.2025.143359","article-title":"Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel","volume":"475","author":"Yu","year":"2025","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Zhong, L., Guo, X., Xue, H., Qiao, Y., Mao, D., Ye, X., Cui, Z., Li, Z., Hu, G., and Huang, Y. (2023). Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a \u03b2-1,6-glucanase. Foods, 12.","DOI":"10.3390\/foods12132486"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"e24721","DOI":"10.1590\/fst.24721","article-title":"Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil","volume":"42","author":"Lima","year":"2021","journal-title":"Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.meatsci.2009.08.041","article-title":"Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties","volume":"84","author":"Summo","year":"2010","journal-title":"Meat Sci."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Ruiz-Capillas, C., Herrero, A.M., Pintado, T., and Delgado-Pando, G. (2021). Sensory Analysis and Consumer Research in New Meat Products Development. Foods, 10.","DOI":"10.3390\/foods10020429"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.meatsci.2009.01.015","article-title":"Effects of protein level and fat\/oil on emulsion stability, texture, microstructure and color of meat batters","volume":"82","author":"Youssef","year":"2009","journal-title":"Meat Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1007\/s11483-022-09771-6","article-title":"Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions","volume":"18","author":"Wannasin","year":"2023","journal-title":"Food Biophys."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.cofs.2021.04.007","article-title":"Use of olive oil as fat replacer in meat emulsions","volume":"40","author":"Nieto","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Palanisamy, S., Singh, A., Zhang, B., Zhao, Q., and Benjakul, S. (2024). Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices. Foods, 13.","DOI":"10.3390\/foods13081238"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"102526","DOI":"10.1016\/j.fochx.2025.102526","article-title":"The addition of phenolic acids contributes to the regulation of protein phase aggregation behavior: The enhancement of polysaccharide complexation and the improvement of environmental conditions of bilayer emulsions","volume":"28","author":"Jin","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1016\/j.tifs.2007.05.006","article-title":"Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats","volume":"18","year":"2007","journal-title":"Trends Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"108424","DOI":"10.1016\/j.meatsci.2020.108424","article-title":"Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion","volume":"174","author":"Ferro","year":"2021","journal-title":"Meat Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"3397","DOI":"10.1002\/jsfa.14101","article-title":"Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel","volume":"105","author":"Wu","year":"2025","journal-title":"J. Sci. Food Agric."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.jfoodeng.2011.05.022","article-title":"Rheology and microstructure of myofibrillar protein\u2013plant lipid composite gels: Effect of emulsion droplet size and membrane type","volume":"106","author":"Wu","year":"2011","journal-title":"J. Food Eng."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"108079","DOI":"10.1016\/j.meatsci.2020.108079","article-title":"Effects of replacing pork fat with grape seed oil and gelatine\/alginate for meat emulsions","volume":"163","author":"Kim","year":"2020","journal-title":"Meat Sci."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Zhu, Q., Chen, F., Li, P., Wu, T., Pan, Y., and Zhang, M. (2023). Flaxseed Gum\/Arabic Gum\/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality. Gels, 9.","DOI":"10.3390\/gels9090759"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.meatsci.2018.08.011","article-title":"Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage","volume":"146","author":"Wang","year":"2018","journal-title":"Meat Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/j.anres.2017.04.006","article-title":"Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate","volume":"51","author":"Cheetangdee","year":"2017","journal-title":"Agric. Nat. Resour."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"107968","DOI":"10.1016\/j.meatsci.2019.107968","article-title":"Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters","volume":"160","author":"Chen","year":"2020","journal-title":"Meat Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1613","DOI":"10.1002\/fft2.403","article-title":"The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat-induced gels","volume":"5","author":"Li","year":"2024","journal-title":"Food Front."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"119851","DOI":"10.1016\/j.carbpol.2022.119851","article-title":"The type of gum arabic affects interactions with soluble pea protein in complex coacervation","volume":"295","author":"Comunian","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"35825","DOI":"10.1039\/C9RA07808H","article-title":"Recent advances in phenolic\u2013protein conjugates: Synthesis, characterization, biological activities and potential applications","volume":"9","author":"Liu","year":"2019","journal-title":"RSC Adv."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"130","DOI":"10.5851\/kosfa.2015.35.1.130","article-title":"Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages","volume":"35","author":"Lee","year":"2015","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"vvaf137","DOI":"10.1093\/ijfood\/vvaf137","article-title":"Interaction of different polysaccharides and protein on physicochemical and microstructural characteristics of fish emulsion sausages from threadfin bream surimi","volume":"60","author":"Sakamut","year":"2025","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"110593","DOI":"10.1016\/j.foodres.2021.110593","article-title":"Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball","volume":"148","author":"Xu","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1901","DOI":"10.1007\/s13197-017-2623-7","article-title":"Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage","volume":"54","author":"Cheetangdee","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"967","DOI":"10.1021\/acsfoodscitech.1c00127","article-title":"L-Arginine\/l-Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins","volume":"1","author":"Zhang","year":"2021","journal-title":"ACS Food Sci. Technol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1111\/j.1365-2621.1993.tb01273.x","article-title":"Effect of natural copper chelating compounds on the pro-oxidant activity of ascorbic acid in steam-cooked ground fish","volume":"28","author":"Ramanathan","year":"1993","journal-title":"Int. J. Food Sci. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2795\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T08:46:55Z","timestamp":1786351615000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2795"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,10]]},"references-count":45,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15162795"],"URL":"https:\/\/doi.org\/10.3390\/foods15162795","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,10]]}}}