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The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter
Author(s) -
Kumar Yogesh,
Kumar Arun,
Vishwakarma Rajesh Kumar,
Kumar Singh Rajesh
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15298
Subject(s) - chewiness , food science , emulsion , chemistry , fat substitute , fat emulsion , pea protein , homogeneous , mathematics , biochemistry , medicine , parenteral nutrition , combinatorics , intensive care medicine
Abstract 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.