This study aimed to determine the effect of replacing hydrophobic fat-based particles with hydrophilic inert glass-particles at concentrations 10, 25, and 40 % on expansion, contraction, and cooking-loss of meat protein gels during heat treatment up to 85 °C. Incorporating glassparticles resulted in gel expansion (up to 22.3±2.8 % at 40 %) independent of the particle concentration during heat treatment in an open system, while an increased fat-particle content provoked a gel shrinkage (up to-6.5±2.2 % at 40 %). At high filler concentrations, expansion and shrinkage were inversely correlated with cooking loss: the highest fat and glass particle filler concentration exhibited the lowest cooking loss (20.1 %±0.5 % for glass-particles and 21.7 %±0.2 % for fat-particles) despite the observed extensive structural changes, which was related to particle hydrophilicity, gel composition, and structural rearrangement. These results will be helpful to design particle-filled composite meat gels with different types of particles.
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