Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausages

This study aimed to evaluate the effects of defatted flaxseed meal (DFM) combined with dietary fiber from seaweed (DFS) as an alternative to phosphates on the technological and sensory quality attributes and oxidative stability of phosphate-free Harbin red sausages. The results indicated that the combination of DFM and DFS effectively mitigated the quality defects of phosphate-free sausages by reducing cooking loss and enhancing texture properties (hardness, resilience, springiness, fracturability, chewiness and adhesiveness), particularly with the combination of 0.5% DFM and 0.8% DFS (P < 0.05). Scanning electron microscopy results revealed that this appropriate concentration of DFM and DFS induced the formation of a denser and more uniform network microstructure. Hydrogen bonds and hydrophobic interactions were the dominant forces maintaining the stability of the phosphate-free sausages. Sensory evaluation further revealed that phosphate-free sausages supplemented with 0.5% DFM and 0.8% DFS approached the sensory acceptance of the control group, although several parameters remained distinct. Furthermore, the incorporation of DFS significantly inhibited lipid oxidation of the phosphate-free sausages added with DFM during storage (P < 0.05). This study demonstrates that the combination of DFM and DFS provides an effective strategy for enhancing the stability of phosphate-free formulations, offering a viable approach for developing clean-label meat products.