Beyond animal proteins: Insights into the functionality, quality impact, and innovation trends of plant-based proteins in emulsified sausages.

Abstract

Growing consumer demand for healthier, more sustainable foods is driving the use of plant proteins (PPs) as alternatives to animal proteins in emulsified sausages. Traditional sausage formulations are prone to quality defects such as water-fat separation, a problem that PPs can effectively mitigate via their inherent emulsifying and gelling properties. However, a comprehensive understanding of the structure-function relationships, modification strategies, and practical application limitations of PPs is urgently required to facilitate targeted innovation in this field. This article synthesizes the current state of knowledge regarding the application of PPs in emulsified sausages, with a specific focus on the interplay between protein characteristics (i.e., source and molecular structure), processing conditions, and the quality attributes of the final products. It further evaluates strategies for enhancing PP functionality and addresses key challenges encountered throughout the product development process. Findings confirm that PPs enhance the textural properties, emulsion stability, and nutritional value of emulsified sausages by forming composite gel networks and stabilizing oil-water interfaces. The functional performance of soy, pea, and other PP sources is inherently correlated with their molecular structures, which can be tailored through targeted processing modifications. Despite these favorable attributes, several key obstacles persist, including undesirable sensory profiles, inconsistent adaptability to industrial processing conditions, and inherent allergenic potential. Overcoming these barriers will require focused research efforts on protein modification technologies, multi-component formulation design, and the targeted refinement of organoleptic properties, thereby accelerating the advancement of plant-based meat products.