Emulsion gels as a substitute for saturated fat in meat products
DOI:
https://doi.org/10.33448/rsd-v11i6.29207Keywords:
Meat products; Emulsion gel; Stability; Fat; Reduction.Abstract
Animal fat plays a fundamental role in guaranteeing the physical, sensorial and technological properties of emulsified meat products. However, the high consumption of saturated fats from emulsified meat products increases the risk of metabolic diseases. Therefore, there is a need to study viable alternatives for the replacement of saturated fat. The use of gel emulsions, gelled structures based on vegetable oils that can be combined with proteins and hydrocolloids, stands out. Therefore, the present study aimed to carry out bibliographic research on the production and use of emulsion gels and their behavior when applied to meat products. The results showed that the use of emulsion gels is able to maintain or improve the technological characteristics of emulsified meat products. Therefore, it is inferred that it is of paramount importance that research on the application of vegetable oils in emulsion gels be carried out and applied to meat products.
References
Alejandre, Marta, Iciar Astiasarán, Diana Ansorena, and Shai Barbut. 2019. “Using Canola Oil Hydrogels and Organogels to Reduce Saturated Animal Fat in Meat Batters.” Food Research International 122: 129–36.
Andrade, Luan Alberto, Cleiton Antônio Nunes, and Joelma Pereira. 2021. “CARACTERÍSTICAS QUÍMICAS DA GOMA XANTANA COMERCIAL.”
Arcanjo, Ednéia Maria. 2017. “Elaboração de Produto Cárneo Emulsionado Utilizando Proteína Da Raspa Da Pele de Jacaré Do Pantanal.”
Beriain, María J. et al. 2018. “Improvement of the Functional and Healthy Properties of Meat Products.” In Food Quality: Balancing Health and Disease, Elsevier Inc., 1–74.
Bolumar, T., S. Toepfl, and V. Heinz. 2015. “Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil.” Polish Journal of Food and Nutrition Sciences 65(3): 175–82.
Camargo, Liziane da Rosa. 2017. “Avaliação Química, Física e Sensorial de Bolos Adicionados de Proteínas Do Soro Do Leite.”
de Carvalho, Francisco Allan L. et al. 2020. “Effect of Replacing Backfat with Vegetable Oils during the Shelf-Life of Cooked Lamb Sausages.” LWT 122: 109052.
Castañeda-Ovando, Araceli, L. A. González-Aguilar, M. A. Granados-Delgadillo, and U. J. Chávez-Gómez. 2020. “Goma Guar: Un Aliado En La Industria Alimentaria.” Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 7(14): 107–11.
Cenci, Daniel Frigeri. 2013. “ESTUDO DA INFLUÊNCIA DE VARIAVÉIS DO PROCESSO EMULSIFICAÇÃO DE MORTADELA DE FRANGO.” URI, Erechim.
Chang, Yaoguang, and David Julian McClements. 2016. “Influence of Emulsifier Type on the in Vitro Digestion of Fish Oil-in-Water Emulsions in the Presence of an Anionic Marine Polysaccharide (Fucoidan): Caseinate, Whey Protein, Lecithin, or Tween 80.” Food Hydrocolloids 61: 92–101.
Choi, J., N. Kim, H.Y. Choi, and Y.S. Han. 2019. “Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages.” Food Science of Animal Resources 39(5): 742–55.
Dickinson, E. 2013. “Stabilising Emulsion-Based Colloidal Structures with Mixed Food Ingredients.” Journal of the Science of Food and Agriculture 93(4): 710–21.
Dickinson, E., and H. Casanova. 1999. “A Thermoreversible Emulsion Gel Based on Sodium Caseinate.” Food Hydrocolloids 13(4): 285–89.
Dickinson, Eric. 2012. “Emulsion Gels: The Structuring of Soft Solids with Protein-Stabilized Oil Droplets.” Food Hydrocolloids 28(1): 224–41.
Domínguez, Rubén et al. 2021. “Immobilization of Oils Using Hydrogels as Strategy to Replace Animal Fats and Improve the Healthiness of Meat Products.” Current Opinion in Food Science 37.
Falowo, Andrew B., Peter O. Fayemi, and Voster Muchenje. 2014. “Natural Antioxidants against Lipid-Protein Oxidative Deterioration in Meat and Meat Products: A Review.” Food Research International 64: 171–81.
Flores, M. et al. 2007. “Effect of a New Emulsifier Containing Sodium Stearoyl-2-Lactylate and Carrageenan on the Functionality of Meat Emulsion Systems.” Meat Science 76(1).
Freitas, Carlos Eduardo Pereira de et al. 2020. “Obtenção E Estudos De Estabilidade De Biohidrogeis De Galactomanana Aditivado Com Emulsão De Óleo De Abacate.” Brazilian Journal of Development 6(7): 52280–90.
Jimenez-Colmenero, Francisco et al. 2015. “Novel Applications of Oil-Structuring Methods as a Strategy to Improve the Fat Content of Meat Products.” Trends in Food Science and Technology 44(2).
Kim, Tae Kyung et al. 2020. “Effects of Replacing Pork Fat with Grape Seed Oil and Gelatine/Alginate for Meat Emulsions.” Meat Science 163. 2021. “Physiochemical Properties of Reduced-Fat Duck Meat Emulsion Systems: Effects of Preemulsification with Vegetable Oils and Duck Skin.” Poultry Science 100(2).
Lin, Duanquan, Alan L. Kelly, and Song Miao. 2020. “Preparation, Structure-Property Relationships and Applications of Different Emulsion Gels: Bulk Emulsion Gels, Emulsion Gel Particles, and Fluid Emulsion Gels.” Trends in Food Science and Technology 102.
Long, Zhao et al. 2013. “Influence of Xanthan Gum on Physical Characteristics of Sodium Caseinate Solutions and Emulsions.” Food Hydrocolloids 32(1).
Mantelet, Mathieu et al. 2019. “Impact of Sol-Gel Transition on the Ultrasonic Properties of Complex Model Foods: Application to Agar/Gelatin Gels and Emulsion Filled Gels.” Food Hydrocolloids 87: 506–18.
MEIRELES, Mafalda Beatriz Mariano. 2016. “Aplicação de Antioxidantes Para Prevenir a Oxidação Lipídica Em Sistemas Alimentares Emulsionados.”
Michel, Benôit et al. 2015. “Quim. Nova,.” 38(9): 1148–52.
Nacak, Berker et al. 2021. “Peanut and Linseed Oil Emulsion Gels as Potential Fat Replacer in Emulsified Sausages.” Meat Science 176.
Ng, Shy Kai et al. 2017. “Development of a Palm Olein Oil-in-Water (o/w) Emulsion Stabilized by a Whey Protein Isolate Nanofibrils-Alginate Complex.” LWT - Food Science and Technology 82.
O’Sullivan, Jonathan J., and James A. O’Mahony. 2016. “Food Ingredients.” In Reference Module in Food Science, Elsevier.
Paglarini, Camila de Souza et al. 2018. “Functional Emulsion Gels with Potential Application in Meat Products.” Journal of Food Engineering 222.
Pereira, Luciano José Barreto, and Edwin Elard Garcia-Rojas. 2014. “Emulsões Múltiplas: Formação e Aplicação Em Microencapsulamento de Componentes Bioativos.” Ciencia Rural 45(1).
Pianovski, Aline Rocha et al. 2008. “Desenvolvimento e Avaliação Da Estabilidade de Emulsões Múltiplas O / A / O Com.” Revi. Bras. Farm. 89(2): 155–59.
Rather, Sajad A. et al. 2016. “Effects of Guar Gum as Fat Replacer on Some Quality Parameters of Mutton Goshtaba, a Traditional Indian Meat Product.” Small Ruminant Research 137.
Santos, Isabela dos. 2019. “Irradiação e Redução de Sódio Em Salsicha : Segurança , Saudabilidade e Percepção Do Consumidor.”
Santos, Mirian dos et al. 2020. “Emulsion Gels Based on Pork Skin and Dietary Fibers as Animal Fat Replacers in Meat Emulsions: An Adding Value Strategy to Byproducts.” LWT 120: 108895.
Silva, Suelem Lima et al. 2019. “Fat Replacement by Oleogel Rich in Oleic Acid and Its Impact on the Technological, Nutritional, Oxidative, and Sensory Properties of Bologna-Type Sausages.” Meat Science 149(November 2018): 141–48. https://doi.org/10.1016/j.meatsci.2018.11.020.
Stangierski, J., R. Rezler, K. Kawecki, and B. Peplińska. 2020. “Effect of Microencapsulated Fish Oil Powder on Selected Quality Characteristics of Chicken Sausages.” Journal of the Science of Food and Agriculture 100(5): 2043–51.
Yang, Hui Juan et al. 2021. “HPP Improves the Emulsion Properties of Reduced Fat and Salt Meat Batters by Promoting the Adsorption of Proteins at Fat Droplets/Water Interface.” LWT 137.
Zhang, Xiaoying et al. 2021. “Emulsion Stability and Dilatational Rheological Properties of Soy/Whey Protein Isolate Complexes at the Oil-Water Interface: Influence of PH.” Food Hydrocolloids 113.
Zhao, Zirui, Shujie Wang, Dayu Li, and Yajun Zhou. 2021. “Effect of Xanthan Gum on the Quality of Low Sodium Salted Beef and Property of Myofibril Proteins.” Food Science and Human Wellness 10(1): 112–18.
Ziboxan, Goma Xantana. 2016. “Os Tipos De Gomas E Suas Aplicações Na Indústria.” Aditivos e ingredientes: 11. http://aditivosingredientes.com.br/upload_arquivos/201601/2016010030333001453488327.pdf.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Bruna Néria Azevedo Gonçalves; Karina Vila Verde Silva; Marcio Schmiele; Monalisa Pereira Dutra Andrade
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
