Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

► Lipid and protein structure of frankfurter with oil-in-water emulsion were studied. ► FT-IR was used to determine structural features of lipid and protein. ► Emulsions like pork backfat replacer were stabilized with soy protein. ► Structural characteristics could be associated with textural properties. Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI+SC+MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P