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

In this study, the effect of fat replacement by multiple emulsion, aloe gel, and pea pod fibers (PPDF) on the properties of low-fat goat meat batter was evaluated. Results showed that the addition of PPDF led to a significant (p < .05) decrease in the cooking losses (%) and shrinkage (%) with an increase (p < .05) in the emulsion stability of low-fat meat batter samples. The addition of PPDF also led to an increase in the storage modulus and loss modulus values. Hardness, chewiness, and gumminess values were higher (p < .05) at 4% PPDF level. Oxidative stability was higher (p < .01) in treated low-fat samples in comparison to the control samples. Microstructural (SEM) images revealed a more homogeneous structure in the treated samples. However, redness values were lower at 6% PPDF level. Practical applications The use of fat replacers results in high-quality meat products with lower fat content. In the present study, the replacement of fat by a combination of strategies resulted in good technological properties of goat meat batter. Thus, multiple emulsion, AG, and PPDF up to 4% level are promising ingredients as fat replacers to develop low-fat meat products.

Automated summary

The addition of PPDF in low-fat meat products led to reduced cooking losses and increased emulsion stability. The use of fat replacers resulted in improved technological properties and higher oxidative stability in the treated samples compared to controls. SEM images showed a more homogeneous structure in the treated samples, although redness values were lower at higher PPDF levels.