The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter

Kumar, Yogesh; Kumar, Arun; Vishwakarma, Rajesh; Singh, Rajesh Kumar

doi:10.1111/jfpp.15298

Cited by 4 publications

(3 citation statements)

References 28 publications

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“…Besides enhancing fatty acid composition, hydrogelled emulsions also improved cooking yield, oxidative stability, and sensory properties (few exceptions of full fat replacements) of the reformulated products. Recently, various studies (dos Santos et al., 2020; Lima et al., 2021; Pintado & Cofrades, 2020; Pereira et al., 2020; Kim et al., 2020; de Carvalho, Munekata, de Oliveira, et al., 2020; Shin et al., 2020; Vargas‐Ramella, Munekata, et al., 2020; Kim et al., 2021; Câmara et al., 2021; de Souto et al., 2021; Pintado et al., 2021; Bellucci et al., 2021; Öztürk‐Kerimoğlu, Kavuşan, et al., 2021; Kumar et al., 2021; Zhu et al., 2021) discussed the successful improvement in the nutritional profile of processed meat products (i.e., bologna sausages, frankfurters, fresh sausages, fermented sausages, betters, pâté) using hydrogel emulsions to replace animal fat with different plant‐based oils. However, few studies showed negative impact on textural parameters, especially because of full fat replacements.…”

Section: Methods To Incorporate Plant‐based Oils In Processed Meat Pr...mentioning

confidence: 99%

“…The results indicated a significant reduction in SFA and an increase in omega‐3, omega‐6, and omega‐9 contents using soybean and corn oil in reformulated products. In meat batter, the addition of aloe gel and pod fibers in a soybean oil emulsion to replace 100% animal fat resulted in reduced fat (from 12.19% to 7.24%), lower cooking loss, higher emulsion stability, and decreased hardness and oxidative stability (Kumar et al., 2021). In their previous study, they found that the rheological properties of soybean oil emulsions and aloe gel were effective as animal fat replacers (up to 50% fat reduction vs. full‐fat control) in terms of emulsion stability.…”

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

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Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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Section: Methods To Incorporate Plant‐based Oils In Processed Meat Pr...mentioning

confidence: 99%

Section: Modification Of Traditional Processed Meat Productsmentioning

confidence: 99%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…They serve as fat substitutes, providing solid texture and a healthy profile ( Guo, Cui, & Meng, 2023 ). The addition of pea pod dietary fiber (PPDF) to low fat goat meat butter showed a decrease in cooking losses (15%) and 5% of shrinkage (5%) ( Kumar, Kumar, Vishwakarma, & Kumar Singh, 2021 ).…”

Section: Applications Of Pea Pods As Valuable Waste Productsmentioning

confidence: 99%