W/O Bigel as an animal fat replacer in sausages: Physicochemical, microstructural, technological, and nutritional effects

This study evaluated the effect of W/O bigels as animal fat replacers in four pork sausage formulations: F1 [100% pork fat], F2 [100% canola oil], F3 [50:50 pork fat:bigel], and F4 [100% bigel], on the physicochemical, microstructural, technological, and nutritional properties. F3 and F4 exhibited higher emulsion stability and lower cooking losses compared to F1. Bigel incorporation increased pH and moisture content without significantly affecting color. Micrographs revealed a finer and more homogeneous lipid dispersion within the protein matrix, while the texture profile was comparable to F1. From a nutritional perspective, F2–F4 reduced energy content, total fat, saturated fatty acids, and cholesterol, with decreases of up to 42%, ~80%, and ~44%, respectively. W/O bigels represent an effective strategy to improve the lipid profile of meat products without compromising technological properties.