Animal Fat Replacers Research Articles

Construction of thermostable and temperature-responsive emulsion gels using gelatin: A novel strategy for replacing animal fat

The growing demand from consumers for reduced levels of saturated fat in food has prompted researchers' enthusiasm to develop animal fat substitutes. However, none of the animal fat replacers exhibit similar thermal responsiveness to animal fat yet. In this study, gelatin with varying bloom numbers (B) were utilized to stabilize high internal phase emulsions (HIPEs), and thermally stable and responsive animal fat replacer were created. The emulsion gels (EGs) stabilized by gelatins of 120 B (EG120), 160 B (EG160), and 200 B (EG200) return to initial state after cooling to room temperature. During the 4-80-4 °C cycle, the storage modulus (G′) recovery rates of EG160 and EG200 were 94.79% and 93.34% respectively, demonstrating temperature response characteristics. EG160, EG200, and lard exhibited no significant difference in terms of hardness, springiness, cohesiveness and chewiness. The microstructure investigation revealed that the continuous phase of gelatin generates a dense three-dimensional network structure. 160 B and 200 B exhibited superior emulsifying ability and surface hydrophobicity, suitable molecular weight distribution and an appropriate amount of hydrogen bonds. These factors promoted the formation of a uniform and dense gel network in EGs. This work offered a temperature-responsive EGs based on gelatin, for replacing animal fat in food processing.

Impact of adding eicosapentaenoic and docosahexaenoic acid-rich fish oil in sow and piglet diets on blood oxylipins and immune indicators of weaned piglets

Weaning is a decisive event in piglets’ life. This study aimed to evaluate whether the inclusion of fish oil, rich in eicosapentaenoic and docosahexaenoic acids (EPA and DHA), in sow and piglet diets, increased the concentration of anti-inflammatory molecules in the blood of weaned piglets and whether the effect was dependent on the pigs being born with either low or a high birth BW (bBW). Thirty-six sows in four consecutive batches were randomly distributed between a control diet with animal fat (15 g/kg in gestation and 30 g/kg in lactation) or a n-3 long-chain fatty acid diet (LCFA; totally or half replacing animal fat by fish oil during gestation and lactation, respectively) from service until weaning (ca. 28 days). At birth, the two lightest (LBW) and the two heaviest (HBW) piglets in each litter were identified and, at weaning, grouped in pens by pairs prioritising their bBW. Pens were further distributed into a control (30 g/kg animal fat) or n-3 LCFA diet (totally replacing animal fat by fish oil) for 28 days. At the end of the trial, blood was collected from piglets in the first batch (n = 48). Serum fatty acids (FAs) were quantified by GC, plasma oxylipins by ultra-HPLC-MS, and plasma immune indicators by ELISA. An interaction between piglet diet and bBW for average daily gain (P = 0.020) and average daily feed intake (P = 0.014) during the whole postweaning indicated that dietary n-3 LCFA−promoted LBW piglets to have a similar growth and intake than HBW piglets reaching 1.5 kg average BW more at the end of the postweaning period than LBW control piglets. Fish oil in piglet diets also increased the concentrations of total n-3 FA, EPA and DHA (all P < 0.001), their resultant oxylipins, particularly their hydroxy derivatives from lipoxygenase enzymatic pathway (all P < 0.001) and tended to increase immunoglobulin M (P = 0.067) in blood. Regarding the bBW category, LBW piglets tend to increase tumour necrosis factor α in plasma (P = 0.083) compared to HBW. It is concluded that fish oil in postweaning diets could enhance the daily gain and feed intake of LBW piglets, increasing the concentration of serum n-3 FAs and their derived oxylipins in plasma.

Effects of the replacement of pork fat by psyllium mucilage in beef hamburgers and display time on chemical-physical characteristics

Due to the high-fat content of meat products, finding options that make them healthier and that can replace fat is the key to meeting consumer expectations today. In this way, psyllium has been used as an ingredient with potential application in these new products. To assess the effects of including psyllium in beef burgers as a fat substitute, the chemical composition, pH, color, cooking loss, shear force, lipid oxidation, and microstructure characteristics were evaluated. Replacing animal fat with psyllium mucilage in the beef burgers preparation reduced total protein and lipid values and increased moisture and ash values, turn the burgers darker (L* and a* values), and contributed to the reduction of lipid oxidation. Thus, with the inclusion of psyllium mucilage with 15% of fat substituted by mucilage, the overall structure of the burgers was similar and could be used as fat replacer, improving the quality parameters of the meat products without changing the product quality.

Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer

The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were evaluated. Hemp-GE had a positive effect in the reduction of cholesterol and improved the n-6/n-3 and PUFA/SFA nutritional ratios which is in line with the nutritional recommendations for the development of healthier meat products. Although reformulated pâtes resulted more susceptible to lipid oxidation and some of their physicochemical properties were modified, these changes were not sufficiently intense to diminish the sensory acceptance of the new product. Structuring healthy vegetal oils employing gelled emulsions in view of using them as partial animal fat replacers in traditional meat products seems to be a useful strategy to make them healthier.

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids. In this research, the effects of the partial substitution of animal fat with CSS on physicochemical, textural, and sensory properties in chicken patty production were investigated. For this purpose, four different groups of chicken patties were produced in which animal fat was replaced with CSS at different rates (control: 12% fat, SS1: 10% fat + 2% silverskin, SS2: 8% fat + 4% silverskin, SS3: 6% fat + 6% silverskin). The substitution of animal fat with CSS resulted in decreases in pH, moisture content, water activity, and color values while increasing TBARS (Thiobarbituric acid-reactive substances) and moisture retention. The cooking process also significantly affected the physicochemical properties (p &lt; 0.01). Textural parameters, apart from adhesiveness, were affected by the replacement of animal fat with CSS. While hardness increased compared to the control, resilience, and springiness decreased. On the other hand, cohesiveness was similar in control and SS1 but decreased in other ratios. The use of CSS affected all sensory characteristics, and the sensory evaluation scores closest to the control were determined in the group that used 2% CSS instead of animal fat.

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits.

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA's instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing

The development of food-grade high internal phase emulsions (HIPEs) for 3D printing and the replacement of animal fats have attracted considerable attention. In this study, in order to improve the rheological properties and stability of pea protein to prepare HIPE, pea protein/carboxymethyl cellulose (pH-PP/CMC) was prepared and subjected to pH cycle treatment to produce HIPEs. The results showed that pH cycle treatment and CMC significantly reduced the droplet size of HIPEs (from 143.33 to 12.10 μm). At higher CMC concentrations, the interfacial tension of the PP solution decreased from 12.84 to 11.71 mN/m without pH cycle treatment and to 10.79 mN/m with pH cycle treatment. The HIPEs with higher CMC concentrations subjected to pH cycle treatment showed shear thinning behavior and higher viscoelasticity and recovered their solid-like properties after being subjected to 50 % strain, indicating that they could be used for 3D printing. The 3D printing results showed that the pH-PP/CMC HIPE with 0.3 % CMC had the finest structure. Our work provides new insights into developing food-grade HIPEs and facilitating their use in 3D printing inks as nutrient delivery systems and animal fat substitutes.

Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer

Effect of electro-activated ascorbate solution (EAS) on physico-chemical properties of processed meat produced with animal fat and xanthan-canola protein Pickering emulsion (PE) as total fat replacer was investigated. EAS was used as water replacement (0, 25, 50, 75, 100 %) in the formulation. EAS addition increased total antioxidant capacity and decreased residual nitrite, regardless in both formulations. Significant decrease in carbonyl content was observed for all samples prepared with animal fat or PE as fat replacer after 21 days storage at 4 °C. Moreover, addition of EAS to the batter formulation had significant antioxidant effect against fat oxidation. In samples containing animal fat, there was a significant increase in malondialdehyde (MDA) concentration after 21 days storage, whereas in samples made with PE, the MDA concentration was significantly lower after the same storage period. Furthermore, the sample with no EAS addition (100 % water of the formulation), was characterized by a significant increase in MDA after 21 days storage. Regarding the color difference, expressed as ΔE, a significant difference was observed only in cooked meat batter made with total water replacement. EAS addition increased firmness and chewability in meat samples with fat and didn't have significant effect on samples made with PE.

Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

The objective of this study was to investigate the role of the replacing animal fat in the meat gel system with lard-based diacylglycerol (DG), which has health benefits and similar characteristics (such as taste, smell, and usability) to lard triacylglycerol (TG, the major component of pork fat). The impact of lard-based DG on the thermal gelation and rheological properties of myofibrillar protein (MP) as influenced by the incorporation of soy protein isolate (SPI, 0–0.75% protein) was investigated, and the interaction mechanism was also explored. The gel structure became more continuous and compact with the incorporation of DG or purified DG (PDG) and the decrease of SPI content, as reflected by the change of secondary structures, which was beneficial to restrict the mobility of immobilized water. With the incorporation of DG or PDG and the decrease in the amount of SPI, the gel strength, G′, and G″ were increased. Molecular docking results further revealed that the DG interacted with SPI mainly through van der Waals forces and hydrogen bonds, and interacted with MP mainly through van der Waals forces, hydrogen bonds, and hydrophobic interactions. More importantly, the negative binding energies of the DG-protein complexes were lower than those of the TG-protein complexes, indicating that the interaction was spontaneous and that DG is more likely to interact with proteins than TG. In conclusion, this study provides a vital theoretical basis at the molecular level for the development of desired quality meat products containing DG with health benefits.

Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage.

The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.

Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion

The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replacing animal fat viz., control (with animal fat), R1 (100% fat replaced by RPO), R2 (50% fat replaced by RPO), RG (50% fat replaced by 25% RPO and 25% GRF), G1 (100% fat replaced by GRF), and G2 (50% fat replaced by GRF). The samples were analysed for physicochemical parameters, gel strength, rheological and microstructural properties. G1 and G2 samples were recorded with improved emulsion stability, cooking loss, hardness, and chewiness while lowering the fat content. Micrographs of G1 and G2 samples demonstrated a spongy/honeycomb-like structure with roughly spherical crystalline granules. The rheological properties of G1 indicated a more stable emulsion with a higher storage modulus (G’). Using RPO as a fat replacer seemed to produce a lower-quality emulsion. Therefore, replacing the fat with GRF, especially at 100%, is proposed for buffalo meat emulsion.

Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality

This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting an amount-dependent increase in emulsion stability and water migration. The microstructure illustrated that YP acted as a filler to improve structural homogeneity and compactness of the pork gel network. And YP-fat replacement could significantly enhance the hardness, gel strength and elasticity of sausages whereas decreasing the viscosity. Additionally, at partial or full YP-fat replacement (25–100%), the YP-added sausages scored higher in odor and texture, as well as better antioxidant stability than controls. Overall, YP can be employed as a new fat substitute for the preparation of healthy and nutritional sausages, while maintaining the sensory quality.

Comparison Between Healthy Plant-Based Diets and Unhealthy Plant-Based Diets and Their Health Impacts

A plant-based diet (PBD), also known as a vegetarian diet, has become a popular topic in recent years. Numerous research studies have investigated the advantageous aspects of adhering to a healthful PBD. Compared to the typical omnivorous diet, a healthful PBD, consisting of whole grains, fruits, and vegetables, can help protect individuals from Type II Diabetes (T2D), cardiovascular diseases (CVD), cancer, and high blood pressure. This is primarily because PBD are rich in dietary fiber, micronutrients, polyphenols, and low in harmful saturated fatty acids. One of the key features of metabolic syndrome is insulin resistance, which leads to an increase in blood glucose levels. Insulin resistance can potentially trigger the development of CVD and T2D. Transitioning to a healthful PBD can reduce the risk of insulin resistance. Additionally, the risk of CVD can be reduced by replacing animal fats (saturated fatty acids) with vegetable fats (monounsaturated fatty acids), as MUFAs help lower low-density lipoprotein levels in cells. Dietary fibers play a significant role in promoting healthier body indexes. They slow down food movement in the intestine and facilitate the excretion process. Fiber can also reduce the risk of obesity by maintaining a better body mass index. However, it's important to note that not all PBD are healthy, and an irrational PBD can worsen one's physical condition.

Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ingredients such as sodium caseinate can be a solution to improve the stability of the emulsion. In this research, sodium caseinate was added to the meat emulsion system at several levels: 0%, 0.15%, 0.30%, 0.45%, and 0.60% (w/w) of dough weight. The pH value, emulsion stability of the raw batter, cooking loss, texture profile and color of the final product were tested to prove the capabilities of sodium caseinate. The addition of 0.3% sodium caseinate improved emulsion stability, prevented excessive shrinkage and improved texture, without changing the color of the final product. In conclusion, the addition of sodium caseinate at 0.30% (w/w) is recommended in the manufacturing of comminuted meat products formulated with red palm-canola oil emulsion gel as animal fat replacer.

Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.

The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of animal fat by polyunsaturated vegetable oils rich in omega fatty acids has gained prominence in terms of making a product healthier. However, an obstacle to this strategy is the effects on the sensory characteristics of the products, which may be unfavorable to consumers. The objective of this study was to evaluate the lipid reformulation of hamburgers through the total replacement of pork fat with canola, sunflower, and corn oil emulsions. The physical-chemical, technological, and sensory properties analyses were performed. There were no significant changes (P > 0.05) in moisture content, protein content, ash content, pH, weight loss (%), moisture retention (%), or shrinkage (%). However, the lipid content was reduced (P < 0.05) and there was a significant improvement in the fatty acid profile with the application of gelled emulsions. The lipid peroxidation and oxidation also increased (P < 0.05) for the samples with the addition of gelled emulsions, and we observed the same behavior for lipid retention (%). In the sensory evaluation, the samples showed good overall acceptance, with hedonic scores ranging from "like slightly" to "like very much." In addition, through check-all-that-apply questions, we observed that the most positive scores given applied to the treatments were applied to the emulsions. The total replacement of animal fat by gelled emulsions is a promising strategy for producing healthier hamburgers.

Impacts of dietary lipids derived from animal or vegetable sources on healthy rats

ABSTRACT This study sought to assess the health impact of feeding adult healthy rats with either 7% (w/w) animal-derived fat (subcutaneous rump fat or peri-kidney fat) from domestic buffalo or vegetable oil (corn oil or olive oil) for 8 weeks on bioactivity; lipid profile; hepatic and cardiac histological changes. Twenty-four male albino rats were randomly categorized into four dietary groups (six rats/group): 1) diet contains 7% (w/w) corn oil; 2) diet contains 7% (w/w) olive oil; 3) diet contains 7% (w/w) subcutaneous rump fats and 4) diet contains 7% (w/w) Peri-kidney fats. Animal fats intake significantly increased serum total lipids (TL), triacylglycerol (TG), low-density lipoprotein cholesterol (LDLC), cardiac troponin-I (CTn-I) concentration as well as alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-glutamyl transpeptidase (GGT), creatine kinase MB (CK-MB) and lactate dehydrogenase (LDH) activities compared to vegetable oils intake. In histopathological research, liver and heart sections excised from rats consumed animal-derived fats showed several signs of extensive damage, including inflammation as well as fibrosis. Compared to animal-derived fats, vegetable oils consumption markedly increased serum high-density lipoprotein cholesterol (HDLC) concentration and exhibited a potential attenuation effect on liver and heart enzymes activities and a potential role in the reduction of TG in the bloodstream of rats as well as revealed normal liver and heart histopathological architectures. In conclusion, this study suggests that, replacing animal fats, especially peri-kidney fat with vegetable oils, particularly olive oil in diets, liver and heart can be protected.

Effects of animal fat replacement with almond flour on quality parameters of beef patties.

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils.

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages.

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat

Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time. In the present study, 25, 50, 75, and 100% animal fat content were replaced by Pickering emulsion. Moreover, the obtained results revealed that complete fat replacement with canola proteins-based Pickering emulsion in meat emulsion improved its nutritional value by significantly enhancing the percentage of protein, monounsaturated and polyunsaturated fatty acid composition, and reduction of saturated fatty acid content compared to control (100% animal fat). Reformulation with PEs enhanced the meat systems' technological behavior such as emulsion stability and cooking loss, and oxidative stability. Also, significant total color difference (ΔE *) was observed only in samples with 100% fat replacement. Meat systems containing fat replacement ≤50% showed the closest texture parameters to the control sample. This study provides a promising alternative to replace animal fat with plant-based ingredients in meat systems.

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits excellent emulsifying properties in emulsion preparation. In this study, we aimed to examine the application of stable emulsion with the addition of mannoprotein MP112 (MP112 emulsion) to reduce the fat content of sausages. The addition of MP112 emulsion in emulsified sausages significantly reduced the fat content and increased the moisture and protein contents of emulsified sausages without the expense of their good sensory quality. Moreover, the textural properties of sausages were markedly improved with the higher hardness, chewiness and cohesiveness, especially in the 50–75% replacement ratio of MP112 emulsion. On the other hand, MP112 emulsion replacement of animal fat markedly improved the nutritional composition of emulsified sausages; they displayed a higher PUFA/SFA ratio and lower n-6/n-3 ratio due to their saturated fatty acids being replaced by poly-unsaturated fatty acids. Meanwhile, the oxidative stability of sausages was improved linearly, corresponding to the increased replacement ratio of MP112 emulsion. Our results show that mannoprotein-based emulsions could be used as potential fat alternatives in developing reduced-fat meat products.