Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

The effect of aloe gel (AG) and vegetable oil (VO) as animal fat replacers on the texture, dynamic rheology, microstructure, and oxidative stability of low-fat meat emulsions was evaluated. There was no difference in complex viscosity (eta*), G'(0) - G ''(0,) and A(n) values between 50% fat replacement and full-fat meat emulsion samples. In all the samples, the G values were much higher than G values with a small frequency dependency. In low-fat meat emulsion (50% fat replacement) samples, the difference between G' and G '' was higher which suggested strong matrix network structure. Hardness and springiness values were affected (P < 0.05) by addition of AG and were in agreement with dynamic rheological parameters (G' and G''). The scanning electron microscopic (SEM) images of meat emulsion samples containing 50% AG showed more regular, compact, and dense continuous phase as compared to other samples. Higher oxidative stability (low TBARs) was observed (P < 0.05) in samples which contained AG.