Functional Performance of a Novel Emulsion Gel-Based Pork Fat Mimics in Low-Fat Meat Batter System: Incorporation of Physicochemical and Oral Processing

Abstract

In this study, emulsion gels based on egg white protein particles were constructed as emulsifiers, with curdlan as gelation factor. The properties of the emulsion gels and their application in low-fat meat batter systems (LFMs) were investigated to reveal the functional performances of emulsion gel mimicking pork fat. The emulsion gel improved the storage modulus of LFM compared with non-fat meat batter, replicating the rheological properties of pork fat meat batter (PFM). The droplet size distribution and microstructure results indicated that oil could be released from the emulsion gel during high-speed shear and stabilized by the interfacial protein film and meat matrix, showing similar emulsifying mechanisms to PFM. The emulsion gel could also perform thickening and lubricate the mixture of LFM and artificial saliva, indicating the emulsion gel replicated the oral behavior of pork fat. LFM had lower hardness and oil-release quality and higher cooking loss and lightness than PFM (p < 0.05). When fat was replaced by emulsion gel (4 wt% curdlan and 40 vt% oil), LFM performed similar physicochemical and oral processing properties to PFM. The constructed emulsion gel showed promising potential as animal fat mimics to be used in healthy meat production systems.

Keywords: Pork fat replacement, Emulsion gels, Curdlan, Oil content, Oral processing