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Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer
Author(s) -
Kumar Yogesh,
Kairam Narsaiah,
Ahmad Tanbir,
Yadav Deep N.
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12957
Subject(s) - emulsion , food science , fat emulsion , chemistry , materials science , animal fat , scanning electron microscope , medicine , biochemistry , composite material , parenteral nutrition , intensive care medicine
Summary In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples.