Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

Abstract

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

“…The increase in protein content was attributed to the presence of the SPI in the CFS. Also, the emulsion gels stabilized by gelatin increased the protein content in the patties [16]. As expected, the replacement of pork back fat with CFS led to a reduction in fat content.…”

Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

“…Vegetable oils may have an advantage in this impact due to having fewer fat globules than animal fats, which leads to more protein–protein and protein–lipid interactions. According to Cîrstea et al [ 95 ], replacing back fat with pre-emulsified plant oils led to the development of water- and fat-binding characteristics, reducing the fluid loss in chicken liver paste. These findings suggested that RBO might stabilize oil/water emulsions and that utilizing pre-emulsified meat batters instead of adding RBO directly to the emulsion generated firmer emulsion-type pork sausages.…”

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

“…The emulsion gel was produced one day before the processing of Bologna sausage according to a slightly modified method of Pintado and Cofrades [ 18 ], tested by our research group in a previous study [ 12 ]. In brief, soy protein isolate (8%) and transglutaminase (1%) were dispersed under constant stirring for 2 min in water (43%) at room temperature in a planetary mixer (Rohnson R586, 700 W, Praha, Czech Republic), then adding chitosan (3%) as a cold gelling agent and continuing to homogenize for 3 min until complete mixing.…”

“…Some previous studies have already demonstrated that the direct substitution of animal fat with vegetable and/or marine oils in these products resulted in significant changes in textural, technological, yield, and sensory properties [ 9 , 10 ]. Moreover, the replacement could increase the susceptibility to oxidation of fat-rich meat products because of the higher unsaturation extent of the oils as compared with animal fats [ 11 , 12 ]. To solve these issues, meat scientists are lately investigating the incorporation of vegetable and marine oils in solid oil-structured emulsions such as oleogels or emulsion gels intended to be used as fat alternatives in reformulated meat products.…”

“…Several studies have been conducted on the reformulation of finely comminuted cooked meat products such as Bologna [ 2 , 4 , 19 ] and frankfurter-type sausages [ 5 , 7 , 20 , 21 ] by using individual or combinations of healthy oils. In a recent study from our research team [ 12 ], a new emulsion gel formulated with a healthy oil mixture emulsified with soy protein isolate and using chitosan as a cold gelling agent proved to be an adequate substitute for pork backfat in pork patties. Although chitosan is a versatile natural polysaccharide with low-cost and highly efficient cross-linking ability, it was never used as a cold gelling agent in the emulsion gels incorporated as fat replacers in meat products.…”