Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

•The incorporation of EG as fat replacer improves frankfurterś nutritional profile.•Frankfurters with EGs contain high levels of phenolic compounds.•Frankfurters were sensory acceptable and showed good thermal and storage stability.•ATR-FTIR spectroscopy showed greater lipid disorder in the frankfurters with EGs.•EGs with polyphenols reduces TVC growth in frankfurters during chilled storage.