Effects of Plant-Based Fat Beads on the Physicochemical and Sensory Properties of Pork Patty

Abstract

This study aimed to evaluate the effect of pork backfat replacement using a canola oil emulsion and emulsion beads on pork patty's physicochemical and sensory properties. Formulations of partially fat replacements were processed: control (C), canola oil (O), canola oil, water, and emulsifier (EC), emulsion (E), low-fat (LF), hydrogel bead (BC), emulsion bead (EB). Compared with the C, the hardness, springiness, gumminess, and chewiness showed significantly reduced in all samples (p<0.05). The bead-treated group showed the lowest shrinkage value (p<0.05) and was similar to the appearance of the C. Moreover, the bead-treated group showed significantly reduced cooking loss and increased water holding capacity than the C (p<0.05). These results were affected at sensorial preference, and the emulsion bead-added patty scored high in tenderness, juiciness, and overall acceptability. In conclusion, the fat replacement with plant-based fat beads showed feasibility for low-fat technology application in meat products.

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty

“…However, due to differences in appearance, texture, taste, and flavor, it is still difficult to fulfill consumer preferences for plant-based meat [ 4 ]. The most discussed problem with plant-based meat is the lack of textural properties, which can be solved by adding food additives and modifying the manufacturing conditions or processes [ 5 , 6 ].…”