Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?

Asyrul-Izhar, Abu Bakar; Bakar, Jamilah; Sazili, Awis Qurni; Goh, Yong Meng; Ismail‐Fitry, Mohammad Rashedi

doi:10.1080/87559129.2022.2108439

Cited by 13 publications

(4 citation statements)

References 203 publications

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“…Furthermore, they enable preserving the nutritional, physicochemical, and sensory attributes of meat products as well as economical manufacturing. Addressing the economic aspects of the oleogel approach is vital for its widespread adoption in the industry [45].…”

Section: Discussionmentioning

confidence: 99%

Strategies for replacing saturated fat in meat products: A review

Son,

Kwon

2024

Teor. prakt. pererab. mâsa (Print)

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This paper aims to provide a better understanding of how to replace saturated fat in meat products due to concerns about its high amounts as health consciousness improves and consumers look for changes. In particular, we focused on various approaches and technologies to replace saturated fat in meat products. A systematic literature review was conducted using Web of Science, Google Scholar, and Scopus based on existing papers. The use of vegetable oils in meat products, oleogel and emulsion gel technologies, as well as application of protein substitutes were reviewed. The results show that the mentioned methods are potentially effective techniques for reducing the saturated fat content of meat products. As research on new approaches to fat substitutes continues to attract interest, we would like to highlight the research needs for the development of healthy meat products in the long term.

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Section: Discussionmentioning

confidence: 99%

Strategies for replacing saturated fat in meat products: A review

Son,

Kwon

2024

Teor. prakt. pererab. mâsa (Print)

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“…Nevertheless, the notable distrust by consumers for food ingredients that are extensively processed or of unknown origin led to the demand for healthier alternatives [6]. This fact implied a preference for fat mimetics over fat substitutes, with the gel approach considered the most practical due to the ability to retain the solid-like behavior while possessing a healthier fatty acid profile, solubilizing hydrophobic and hydrophilic components, and keeping thermodynamic stability [7]. In this regard, there is considerable interest in using natural carbohydrates and proteins as structuring agents [8].…”

Section: Fat and Fat Replacers In Meat Productsmentioning

confidence: 99%

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

Fernández,

Fogar,

Rolhaiser

et al. 2024

Food Science and Nutrition

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Fat is a crucial component in meat formulations since it directly influences the overall acceptability of the product. Given its multiple functions, fat substitution cannot be achieved by simply removing it. Consequently, some strategies related to product reformulation that allow to achieve a healthier profile while maintaining acceptable sensorial and technological characteristics have emerged. Specifically, the active approach uses gels as fat replacers that can imitate fat behavior. Colloid gels are advanced materials possessing three-dimensional networks with the ability to incorporate large amounts of water or oil due to their spatial structure and unique properties, including high surface area, porosity, and loading capacity. Their application in foods requires the use of food-grade ingredients with appropriate techno functionality, such as globular proteins. The amphiphilic nature of these polymers allows them to be converted into a three-dimensional network after the unfolding of their native structure during the gelation process. Thus, in this chapter, we expose a practical description of the primary concepts regarding using fat gel replacers, emphasizing protein-based ones. We also describe some recent research advances on the theme, including those from our research group.

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“…Processed meat products have long been known to contain a high proportion of saturated fat. However, animal fat intake containing high levels of saturated fatty acids and cholesterol has been associated with adverse effects on consumers' health, such as obesity, cardiovascular disease, and coronary heart disease (Asyrul-Izhar et al, 2023). Consumers are becoming more concerned about the amount and composition of daily fat and prefer healthier meat products rich in mono-and polyunsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

“…Further, carbohydrate-based fat replacers are increasingly applied in producing low-fat meat products. When added to water, these carbohydrate-based fat replacers form hydrogels having quality attributes similar to animal fat used in high-fat meat products in terms of gel-like matrix stability, lubricity, texture, and moisture or water release (Asyrul-Izhar et al, 2023). Glutinuous rice flour (GRF) (Oryza sativa L.) has the potential to be used as carbohydrate gels in meat products.…”

Section: Introductionmentioning

confidence: 99%

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

Hasanah,

Asyrul-Izhar,

Faridah

et al. 2024

JTAS

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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.

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Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?

Cited by 13 publications

References 203 publications

Strategies for replacing saturated fat in meat products: A review

Strategies for replacing saturated fat in meat products: A review

Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products

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

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