Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat

This study evaluated the potential of Artemisia sphaerocephala Krasch gum (ASK gum) solution as a fat replacer. With an increased proportion of ASK gum, the fat and energy of frankfurters significantly decreased, the cooking yield significantly increased, and the L* values exhibited an upward trend. Frankfurters with 75% pork back fat substitution by ASK gum yielded optimal gel strength and texture. Low-field nuclear magnetic resonance (LF-NMR) analysis indicated that ASK gum reduced the T2 relaxation time and heightened the percentage of immobilized water. Meanwhile, an increase in the β-sheet and decreased α-helix content indicated that ASK gum altered the protein secondary structure. Moreover, ASK gum addition significantly changed the dynamic rheological properties and microstructure. Partial fat substitution with ASK gum did not impact the sensory score. Overall, using ASK gum solution to partially substitute animal fat could be a promising approach for improving the gel quality of reduced-fat frankfurters. •Partial substitution of fat with ASK gum was evaluated in frankfurters.•ASK gum induced protein structure changes and improved the rheological properties.•Incorporation of ASK gum influenced the texture and water distribution.•HPH impacted the microstructure and sensory attributes.•ASK gum can represents a promising fat replacer in reduced-fat meat products.