Low-fat Meat Products Research Articles

Characterization of the exopolysaccharide produced by Pediococcus acidilactici S1 and its effect on the gel properties of fat substitute meat mince

Exopolysaccharide produced by lactic acid bacteria has various functions. In the present study, one anti-oxidant polysaccharide fraction, namely S1-EPS, was extracted and purified from Pediococcus acidilactici S1, and its structure and its potential effect on the gel properties of fat substitute meat mince were investigated. The results showed that S1-EPS, one of homogeneous polysaccharides, was mainly composed of Gal, Glc, and Man in molar ratio of 7.61: 15.25: 77.13 and molecular weight of 46.975 kDa. The backbone of EPS-S1 contained →2,6)-α-D-Manp-(1→，→2)-α-D-Manp-(1→,→3)-α-D-Glcp-(1 → and a small amount of→6)-β-D-Manp-(1→. The linkages of branches in EPS-S1 were mainly composed of α-D-Manp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-2 or β-D-Galp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-6. Furthermore, as S1-EPS increased, the meat minced gel pores decreased, and the surface became smooth. A remarkable inhibitory effect on the lipid oxidation of meat minced gel was found as S1-EPS concentration increased. Overall, S1-EPS was found to have substantial potential in low-fat meat products by serving as a natural, anti-oxidant, and functional additive.

Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance

This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness. When the center temperature increased to 100 °C, the shear force of samples from the low-level heat (LH) group increased by around 3-fold, and HH reduced this upward trend. This result was mainly attributed to the shorter heating time undergone by the HH-treated samples compared to the LH treatment, which resulted in less structural shrinkage and faster passing through the protein denaturation interval of the samples. These changes alleviated temperature fluctuations caused by water loss. This explanation could be confirmed by the results of T2 relaxation time and Fourier transform-infrared spectroscopy (FT-IR). However, the LH treatment caused a slower rise in oil temperature due to more moisture migration, which required the samples to undergo longer thermal denaturation, leading to a deterioration in tenderness. Moreover, histological analysis revealed that the greater integrity of endomysium in the HH group inhibited water loss and oil absorption, which contributed to obtain low-fat meat products with higher tenderness. This study provides support for the industrialization of traditional pork cuisines using oil as the heating medium.

Comparative quality attributes and sensory acceptance of deep-fried and oven-cooked broiler chicken nuggets

The growing concern over consumption of fatty foods had increased the focus on formulating and developing nutritious and tasty low-fat meat products. However, the cooking methods employed during preparation of a food can change consumer’s perception about the product. Breast and thigh muscles were deboned, grounded, mixed with nugget ingredients to form an emulsion, and then divided into two. Each part was deep-fried or oven-cooked after cutting into nugget pieces (3.5 cm diameter, 1.5 cm thickness, 20.5 g weight). Yield (%), moisture (%), organoleptic characteristics (9 point hedonic scale), cholesterol (%), phenol (mgGAE/100g), were assessed on fresh while Thiobarbituric Acid Reactive Substances (TBARS µg MDA/Kg) and Total Viable Counts (TVC cfu/g) were observed at 0, 7, 14 days of storage. Data were analysed using T-test and factorial analysis @ α = 0.05. Oven cooked nuggets yield (90.43) and moisture (55.84) were significantly higher (Pr t <0.05) than 79.94 (yield) and 52.39 (moisture) deep fried nuggets. No significant differences (Pr t>0.05) in colour, aroma, tenderness and overall acceptability were observed in both nuggets. Flavour (6.00) and juiciness (5.00) of oven-cooked nuggets are significantly higher (Pr t<0.05) than 4.83 (flavour) and 3.17 (juiciness) of deep-fried nuggets. Cholesterol (62.74) and phenol (176.12) contents of deep-fried nuggets were higher (Pr t<0.05) than 55.72 (cholesterol) and 144.53 (phenol) of oven cooked nuggets. Oven-cooked nuggets TBARS (2.44, 2.69, 4.21) were significantly higher (p<0.05) than 2.18, 2.41, 3.96 in deep-fried nuggets at 0, 7 and 14 days respectively. Oven-cooked TVC at 0 (2.50), 7 (4.51) and 14 (5.98) days were significantly higher (p<0.05) than 2.10, 4.09 and 5.62 of deep-fried nuggets at 0, 7 and 14 days respectively. The high yield and organoleptic scores elucidated that oven-cooked nuggets are well accepted and this method can be used in the preparation of chicken nuggets.

Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism

This study aimed to probe the bioavailability of myofibrillar protein (MP) gels in mice as affected by incorporating anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP), respectively. The results showed that the numbers of peptides absorbed were obviously higher in anionic XMP and SMP groups (88 and 126, respectively) than in the cationic CSMP (51) group. The contents of free amino acids absorbed in SMP and XMP were significantly greater than that in CSMP and CMP groups (P < 0.05). Furthermore, the antioxidant capacity of bioactive compounds absorbed in the SMP group was higher than those in the other groups (P < 0.05), and the expression of tight junction protein (Occludin and ZO-1) was up-regulated in SMP group. The low contents of free ammonia, indole and p-cresol were observed in the anionic XMP, SMP and neutral KMP groups, compared to CSMP group. This work highlights the benefits of anionic polysaccharides (sodium alginate and xanthan) in developing low-fat meat products with high MP bioavailability.

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid.

The influences of various m-γ-PGA (0.08-0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.

Consumer acceptance and quality of game meat “droëwors” sausages with different levels of added fat

Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics.

Jinhua lean ham (LH), a dry-cured ham made from the defatted hind legs of pigs, has become increasingly popular among consumers with health concerns. However, the influence of fat removal on the quality of Jinhua ham is still not fully understood. Therefore, a label-free proteomics strategy was used to explore the protein differential profile between Jinhua fatty ham (FH) and lean ham (LH). Results showed that 179 differential proteins (DPs) were detected, including 82 up-regulated and 97 down-regulated DPs in LH vs. FH, among which actin, myosin, tropomyosin, aspartate aminotransferase, pyruvate carboxylase, and glucose-6-phosphate isomerase were considered the key DPs. GO analysis suggested that DPs were mainly involved in binding, catalytic activity, cellular process, and metabolic process, among which catalytic activity was significantly up-regulated in LH. Moreover, the main KEGG-enriched pathways of FH focused on glycogen metabolism, mainly including the TCA cycle, pyruvate metabolism, and glycolysis/gluconeogenesis. However, amino acid metabolism and oxidative phosphorylation were the main metabolic pathways in LH. From the protein differentiation perspective, fat removal significantly promoted protein degradation, amino acid metabolism, and the oxidative phosphorylation process. These findings could help us to understand the effects of fat removal on the nutritional metabolism of Jinhua hams and provide theoretical supports for developing healthier low-fat meat products.

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.

Effect of fat replacers on quality characteristics of low fat meat products: a review

Effect of fat replacers on quality characteristics of low fat meat products: a review

Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics.

In this work, the simulated gastrointestinal digestion of myofibrillar protein gels (MPGs) with anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP) was investigated to develop muscle-gelled foods with good qualities before and after eating. The results indicated that the neutral CMP and KMP groups had higher gel strength and protein digestibility than the CSMP group. Xanthan and sodium alginate facilitated myosin degradation in gastrointestinal digestion because of the weak wraps between protein and anionic polysaccharides, gaining plentiful peptides (1790 and 1692 respectively) with molecular weights below 2000Da. Chitosan and neutral curdlan could improve the strength of MP gel but inhibited proteolysis and resulted in low contents of released amino acids via the strong cross-linked network blocking trypsin contact. This work provides a theoretical basis for developing low-fat meat products with good qualities and digestion behaviors by simply controlling the ionic types of polysaccharides.

EFFECTS OF AGARICUS BISPORUS AND FLAMMULINA VELUTIPES MUSHROOMS ON QUALITY OF CHICKEN BATTERS

It was noted the modern tendencies of the cultivated mushrooms using as a fat substitutes in the technology of low-fat meat products. It was states that variety of low-calorie, low-fat foods have come to the fore, and quickly become the mainstream of the future development of food. The mushrooms are worldwide cultivated and rich in protein, vitamins, dietary fiber, amino acids, polysaccharides, minerals, but low in fat and calories In order to develop low-fat meat products, the compound of Agaricus bisporus and Flammulina velutipes mushrooms were used as fat substitute to replace the pork-back fat in chicken batters. The amino acids content of these mushrooms allows receiving a nice flavor and can be use in the minced meat. It was use a chicken meat as a well-liked raw material for emulsified products. For preparation of meat batters was used chicken breast, salt and sodium tripolyphosphate. The chicken meatballs were prepared with the cultivated mushrooms as fat-substitutes.The mushrooms were compounded to replace fat in chicken batters, and the effect of compounding these mushrooms on the quality of chicken mince was investigated to find the optimal ratio of fat replacement. The cooking loss, water holding capacity, color, texture and rheological properties of chicken batters were studied. The results showed that the compound of Agaricus bisporus and Flammulina velutipes improved the texture, increased the water holding capacity, redness and yellowness, and reduced the cooking loss and brightness of chicken batters. When the ratio of Agaricus bisporus and Flammulina velutipes was 2:1 to replace 30% pork-back fat, chicken batters showed the best quality. In conclusion, the combination of Agaricus bisporus and Flammulina velutipes is a promising fat substitute in the development of low-fat meat products.

Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry.

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74°C. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 μg/kg) and C7 (36.39 μg/kg) was higher than that of C3 (23.80 μg/kg) and C6 (24.48 μg/kg; p<0.05). The highest amounts of PAH16 (216.40 μg/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 μg/kg) and C5 (22.95 μg/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.

The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.

Efecto del ultrasonido en el grado de esterificación de la pectina de cáscara de pitahaya (Hylocereus megalanthus)

In this research, the effect of ultrasound treatment on the extraction of pectin from dragon fruit peels was evaluated. In this sense, 13 treatments were compared, evaluating the effect on the degree of esterification (DE) as a dependent variable. Likewise, the factors contained in the treatments evaluated were pause time (PT), liquid-solid ratio (LSR) and total application time (TAT), being their levels: one, three and five seconds for PT; 30, 50 and 70 mL/g for LSR; and 15, 37.5 and 60 minutes for TAT. In this way, significant differences were found (p &lt; 0.05) with the DE values in the range of 41.1% to 58.1%. The correlation was also searched between the factors evaluated and DE using the Pearson method, with PT having the greatest influence on DE (0.70). Finally, these results could be used to obtain a low GE pectin (&lt; 50 %) and be applied in the formulation of low fat meat products; for this purpose, the best treatment would be with the following extraction parameters: 1 second for TP, 30 mL/g for RLS, and 37.5 minutes for TTA.

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. Results showed that the replacement of pork back fat by Oil-CTS could improve the gel performance in terms of rheological property, texture, and water-holding capacity (WHC), and reduce the water mobility of pork meat gels, which caused by the formation of a more ordered and denser protein network structure. Additionally, when the fat was replaced by Oil-CTS partially or totally (25–100 %), the total fat content in pork meat gels decreased by 16.5–82 % and the saturated fatty acids (SFAs) content decreased from 5.87 g/100 g in untreated sample to 1.17–4.88 g/100 g in starch-replacing-fat samples, indicating Oil-CTS could be used as a fat replacer to prepare the low-fat meat products.

Emulsion gels prepared with chia mucilage and olive oil as a new animal fat replacer in beef patties

Recently, more and more research has focused on the potential application of emulsion gels as animal fat replacers in meat products due to their unique structures and functional properties. This study investigated the physicochemical, nutritional and sensorial characteristics of the low-fat beef patties formulated with emulsion gels elaborated with chia mucilage and olive oil as pork back fat replacer. Beef patties were made with five different fat replacement levels (20%, 40%, 60%, 80%, 100%). The result showed that with the improvement of the fat substitution level, the moisture content of reformulated patties was increased while the fat and protein content were decreased with respect to the control group. The levels of polyunsaturated fatty acids were increased by up to 36% (fat replacement levels at 100%) and the health indices including the polyunsaturated fatty/saturated fatty acid ratio, atherogenicity index, and thrombogenicity index were modified. In addition, the reformulated patties obtained higher lipid stability than the control sample. Significant differences were found in the sensory evaluation (p > 0.05) between the control group and the total pork backfat replacement treatment, while the sensory properties of partial replacement (below 60%) were similar with respect to the control group. Therefore, the addition of emulsion gels ending up giving the beef patties positive characteristics, the partial replacement of pork backfat by emulsion gels is a viable option for developing a low-fat beef patty. Practical Applications Emulsion gels have a great potential for use to replace animal fat in meat products. With the use of chia mucilage-based emulsion gels, it is possible to produce low fat meat products with healthier fatty acid profile. In our research, an emulsion gel elaborated with chia mucilage and olive oil was used in development of the fat-reduced burger formulation. The use of chia mucilage-based emulsion gel is an ideal strategy to develop a healthy meat source for the human diet without negatively affecting the technological and sensory properties of the products.

Application of Emulsion Gels as Fat Substitutes in Meat Products

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.

Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice.

The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alginate group (−31.35 mV) was higher (p < 0.05) than that in the chitosan group (−26.00 mV), thus promoting the protein hydrolysis in the anionic group because of electrostatic repulsion. The content of total free amino acids in the small intestine in the xanthan-gum and sodium-alginate groups (2754.68 μg and 2733.72 μg, respectively) were higher (p < 0.05) than that in the chitosan group (1949.78 μg), which could decrease the amount of undigested protein entering the colon. The two anionic groups could also increase the abundance of Lactobacillus and the balance of Faecalibaculum and Alistipes in the colon. The content of proinflammatory factor IL−6 of colon tissues in the sodium-alginate group (1.02 ng/mL) was lower (p < 0.05) than that in chitosan, curdlan-gum and konjac-gum groups (1.29, 1.31 and 1.31 ng/mL, respectively). The result of haematoxylin-eosin staining of the colon also revealed that sodium alginate was beneficial for colonic health. The two neutral groups increased the content of faecal short-chain fatty acids in mice. These results demonstrated that anionic polysaccharides have potential for developing functional low-fat meat products.

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper. The microstructures, rheology properties, water holding capacity and freeze-thawing stability of the emulsion gel were investigated. The results suggested that the SPI/CL-stabilized emulsion gel was thermal-irreversible, and SPI was the emulsifying agent of the emulsion gel. Oil contents significantly affect the water holding capacity and freeze-thawing stability of emulsion gel. Subsequently, the TPA, gel strength and color of emulsion gels with different oil contents were compared with PBF. The hardness, chewiness, springiness, and gel strength of emulsion gel with 10 wt% oil contents were no significant differences from that of PBF (P > 0.05). Hence, this SPI/CL based emulsion gel can be used as an analogue to PBF, providing an alternative ingredient for the development of plant-based low-fat meat products.