Functional Properties and Mechanistic Study of Native Starches as Fat Replacers in Low-Fat Pork Sausages

Abstract

This study systematically evaluated the potential of five native starches, including corn (CS), potato (PS), tapioca (TS), rice (RS), and sweet potato (SPS), as fat replacers in low-fat pork sausages. The obtained results showed that amylose content varied significantly, with PS and SPS having the highest levels (30.06% and 28.60%, respectively), which were beneficial for forming starch gels. Correspondingly, PS and SPS demonstrated the highest solubility and swelling power. In sausage applications, PS and SPS exhibited superior water-retention capacities, with drying losses of 6.75% and 7.03%, and cooking losses of 2.23% and 2.52%, which were lower than those of the normal control (NC) and low-fat control (LFC) groups. Moreover, the results of texture profile analysis revealed that PS and SPS enabled the sausages to achieve the highest levels of hardness and springiness, contributing to maintaining the moisture retention and toughness of the sausages. Electronic tongue and nose analyses indicated that incorporating these starches did not adversely affect the taste and odor profiles of the sausages, except for RS, which showed distinct flavor encapsulation properties. Overall, PS and SPS served as excellent fat replacers in the meat industry, offering healthier alternatives without compromising product quality.