A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

This study entails the usage of an inverse (W/O) emulsion system with olive oil to replace beef fat (BF) in model meat batters with carrot powder (CP) to improve quality. Nine different formulations were prepared by the replacement of 0, 50, and 100% BF with W/O emulsion plus 0, 2, and 4 g/100 g CP. Total fat reduction up to 35% could be obtained in samples having inverse emulsions. Total replacement of BF with inverse emulsions yielded a reduction in saturated fatty acids from 46 to 17.5, while yielding an increase in mono-unsaturated fatty acids from 51.2 to 72.5, as well as an increase in poly-unsaturated fatty acids from 2.2 to 9.7 g/100 g lipid, thus improving the nutritional ratios of lipid composition. Use of inverse emulsion yielded batters with increased lightness, while CP was implicated in increased redness and yellowness. Hardness, gumminess, and chewiness were lower, while cohesiveness was higher in W/O emulsion batters than in control. Oxidative and technological quality could be ensured through the utilization of CP in inverse emulsion samples. The incorporation of inverse emulsions and CP promises to convey healthier oils and natural ingredients, as well as to maintain the quality of emulsified meat systems.

Automated summary

This study used an inverse emulsion system with olive oil to replace beef fat and added carrot powder to improve the quality of model meat batters. The use of inverse emulsions led to reduced total fat content and improved lipid composition ratios. Incorporating inverse emulsions and carrot powder promised healthier oils, natural ingredients, and maintained the quality of emulsified meat systems.