Application of Emulsion Gels as Fat Substitutes in Meat Products

Abstract

Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

“…The development of GE generated by gelation procedures can ensure health-enhancing nutritional properties and could reduce cardiovascular diseases within a balanced diet [ 6 , 7 ], without the loss of technological characteristics and sensory properties, making these types of products well appreciated by the consumers [ 5 , 8 ]. Some authors have obtained promising results for GE using various vegetable oils with healthy lipid profiles, such as the previously aforementioned oils with gelling agents such as starch corn, makgeolli, basil gum, gelatin, date flour, and amaranth flour [ 9 , 10 , 11 , 12 , 13 , 14 ]. All of these have been successfully used in low-fat meat products.…”

Recent progress in emulsion gels: from fundamentals to applications

“…6 Ren et al focused specifically on the applications of emulsion gels as fat substitutes in meat products. 7 Food 3D printing of emulsion gels has also been discussed by Li et al 8 Our aim here is to present the connections between these subjects, from fundamentals to applications. The current review is initiated with the gelation mechanisms, structures, and mechanical properties of different emulsion gel systems reported in the literature.…”

“…93 Thus, the consumers' concerns about the harmful effects of fat consumption and higher requirements for food safety and nutrition have together attracted increasing attention to fat substitutes. 7,87 In this regard, emulsion gels with soft-solid-like textures are considered effective means to achieve such a goal, which make liquid oils seem (mechanically) like solid fats. In terms of appearance and texture, emulsion gels resemble solid animal fats, but the oil phase of the emulsion gels consists of plant oils, such as olive oil, 88,94 sunflower oil, 95 corn oil, 96 and coconut oil, 97 which are rich in unsaturated fatty acids and are effective substitutes for animal fats.…”

Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

“…Emulsion‐based meat products, such as sausages, play an important role in the modern meat industry (Santhi et al ., 2017; Shin & Choi, 2021). Because they are highly complex and perishable, sausages must undergo special preservation techniques, and several food additives are used to improve their technological and functional properties (Ren et al ., 2022). Sodium nitrite and nitrate (chemical antioxidants) are commonly used to inhibit and reduce the microbial contamination and oxidative stress of foods, increasing their shelf life (Karwowska & Kononiuk, 2020).…”