High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

• Published in: Poultry science 2025-01, Vol.104 (1), p.104644, Article 104644
• Main Authors: Xu, Lilan, Lv, Yuanqi, Zhao, Yan, Yao, Yao, Wu, Na, Chen, Shuping, Tu, Yonggang
• Format: Article
• Language: English
• Subjects: Egg yolk; Gelation; High internal phase emulsion; Meat; Physico-chemical properties
• ISSN: 0032-5791; 1525-3171; 1525-3171
• DOI: 10.1016/j.psj.2024.104644

Excessive intake of saturated fatty acids poses health risks, necessitating the development of healthier animal fat substitutes. In this study, high internal phase emulsion (HIPE) stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) complex was used as a fat replacer in processed meat. The effect of fat replacement ratios (0 %, 50 %, 100 %) and reheating core temperature (75 ℃, 85 ℃, 95 ℃) on physico-chemical properties, microstructure and protein digestibility of processed meat was investigated. HIPE addition enhanced the hardness, springiness and L* values, and reduced the cooking loss and TBARs values of the processed meat (P < 0.05). Moreover, the replacement of HIPE significantly increased the protein digestibility and surface hydrophobicity, decreased the free sulfhydryl content and also caused the decreases in the amount of α-helix concomitant with increases in β-sheet, random coil and β-turn contents. When reheated to the core temperatures of 75-85 ℃, the hardness, T22 and A22 and protein digestibility were not significantly affected by 50 % fat substitution. At 95 ℃, the HIPE filled in the matrix underwent destruction that reduced the springiness of fat-reduced meats. This study suggested that HIPE fabricated by EY-HPDSP complex could be a viable fat replacer for processed meat before and reheating.