Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

• Published in: Food chemistry 2023-05, Vol.409, p.135337-135337, Article 135337
• Main Authors: Zhao, Xiaoyun, Guo, Ruotong, Li, Xuxu, Wang, Xiaofen, Zeng, Lingjun, Wen, Xing, Huang, Qilin
• Format: Article
• Language: English
• Subjects: Animals; Fat replacer; Fatty Acids; Gel property; Gels; Meat Products - analysis; Microstructure; Oil-modified crosslinked starch; Pork Meat; Pork meat gel; Red Meat; Starch; Swine; Water - chemistry; Water distribution
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.135337

[Display omitted] •Oil-starch replacing fat improved gel performance and whiteness of pork meat gels.•Oil-starch replacing fat decreased water mobility in pork meat gels.•Oil-starch replacing fat favored a denser pork meat gel network.•Oil-starch replacing fat reduced the total fat and SFAs content in pork meat gels.•Oil-starch has the potential as a fat replacer to produce low-fat meat products. This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. Results showed that the replacement of pork back fat by Oil-CTS could improve the gel performance in terms of rheological property, texture, and water-holding capacity (WHC), and reduce the water mobility of pork meat gels, which caused by the formation of a more ordered and denser protein network structure. Additionally, when the fat was replaced by Oil-CTS partially or totally (25–100 %), the total fat content in pork meat gels decreased by 16.5–82 % and the saturated fatty acids (SFAs) content decreased from 5.87 g/100 g in untreated sample to 1.17–4.88 g/100 g in starch-replacing-fat samples, indicating Oil-CTS could be used as a fat replacer to prepare the low-fat meat products.