Abstract
SummaryIn this study, a possible use of aloe gel (AG) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil (VO) in different proportions [AG7.5 (7.5% AG + 7.5% VO); AG5 (5% AG + 10% VO); AG2.5 (2.5% AG + 12.5% VO)] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction (P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG‐added samples than the control samples.
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