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.