Physicochemical,textural,and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends

Abstract

Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage formulations were prepared with 0.5%, 1%, 1.5%, and 2% XLB blend, each containing 10% fat. A high-fat control (HF) and a low-fat control (LF) sausages were also prepared without XLB blend, containing 20% fat and 10% fat, respectively. The results showed that the moisture content of LF sausages with the XLB blend was slightly higher, while fat, ash, and protein contents were not significantly affected. The inclusion of the XLB blend did not affect the pH and water activity but significantly (p < 0.05) improved emulsion stability in low-fat sausages by reducing total fluid and fat released. The L* and a* color values were not affected (p > 0.05) by treatments or storage time, while b* values on day 28 were lower (p < 0.05) in HF, LF, LF + 0.5%XLB, and LF + 1%XLB compared to LF + 1.5%XLB and LF + 2%XLB. Texture analysis revealed that HF sausages exhibited significantly (p < 0.05) greater hardness and chewiness compared to the LF and XLB-incorporated sausages. Sensory evaluation indicated that incorporating up to 1% XLB blend produced satisfactory results in LF sausage formulations. These findings suggest that the XLB blend can be effectively used to improve the functional and sensory qualities of low-fat beef frankfurters, making them a viable option for healthier meat product formulations.