High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating
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....
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124012227 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832591869801922560 |
|---|---|
| author | Lilan Xu Yuanqi Lv Yan Zhao Yao Yao Na Wu Shuping Chen Yonggang Tu |
| author_facet | Lilan Xu Yuanqi Lv Yan Zhao Yao Yao Na Wu Shuping Chen Yonggang Tu |
| author_sort | Lilan Xu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c62c6a9fb713438a85f8748f4be0a450 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-c62c6a9fb713438a85f8748f4be0a4502025-01-22T05:40:49ZengElsevierPoultry Science0032-57912025-01-011041104644High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheatingLilan Xu0Yuanqi Lv1Yan Zhao2Yao Yao3Na Wu4Shuping Chen5Yonggang Tu6Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, ChinaCorresponding author.; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, ChinaExcessive 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.http://www.sciencedirect.com/science/article/pii/S0032579124012227Egg yolkMeatHigh internal phase emulsionGelationPhysico-chemical properties |
| spellingShingle | Lilan Xu Yuanqi Lv Yan Zhao Yao Yao Na Wu Shuping Chen Yonggang Tu High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating Poultry Science Egg yolk Meat High internal phase emulsion Gelation Physico-chemical properties |
| title | High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating |
| title_full | High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating |
| title_fullStr | High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating |
| title_full_unstemmed | High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating |
| title_short | High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating |
| title_sort | high internal phase emulsion as a fat replacer effect on physico chemical properties microstructure and protein digestibility of processed meat during reheating |
| topic | Egg yolk Meat High internal phase emulsion Gelation Physico-chemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124012227 |
| work_keys_str_mv | AT lilanxu highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating AT yuanqilv highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating AT yanzhao highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating AT yaoyao highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating AT nawu highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating AT shupingchen highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating AT yonggangtu highinternalphaseemulsionasafatreplacereffectonphysicochemicalpropertiesmicrostructureandproteindigestibilityofprocessedmeatduringreheating |