In order to study the potential of replacing pork back-fat by sodium alginate solution (sodium alginate/water = 1/29, W/W), the physico-chemical, protein conformation and sensory of frankfurters made with various amounts of pork back-fat and sodium alginate were evaluated. With the increase of sodium alginate solute, the fat and energy was decreased significantly (P < .05). Compared with the control, the cooking yield, emulsion stability, L^⁎ and ΔE values were not different significantly (P > .05) when pork back-fat was replaced by 25% and 50%, meanwhile, a decrease of α-helix content accompanied by an increase of β-sheet, β-turn and random coil content, more hydrophobic and tyrosine residues became exposed, those implied the hardness was increased. The texture, juiciness and overall acceptance scores were decreased significantly (P < .05) when pork back-fat was replaced beyond 50%. From the above, the use of sodium alginate solution instead of pork back-fat could transform protein structure and lowered fat and energy of frankfurters.

为了研究用海藻酸钠溶液（海藻酸钠/水= 1/29，W / W）代替猪肉背脂的潜力，用各种数量的猪肉背脂制成的法兰克福香肠的理化，蛋白质构象和感觉评估脂肪和藻酸钠。随着藻酸钠溶质的增加，脂肪和能量显着下降（P  <.05）。与对照相比，蒸煮收率，乳化稳定性，^L⁎和ΔE值均无显着性差异（P > .05）分别用25％和50％的猪肉替代脂肪，同时，α-螺旋含量降低，β-折叠，β-转角和无规卷曲含量增加，更多的疏水性和酪氨酸残基暴露后，暗示硬度增加。 当猪肉背脂被替换超过50％时，质地，多汁性和总体接受评分显着降低（P <.05）。综上所述，用海藻酸钠溶液代替猪肉背脂可以改变蛋白质结构，降低法兰克福香肠的脂肪和能量。