FLEISCHWIRTSCHAFT international 3/2018

44
Fleischwirtschaft international 3_2018
Product Development
Reducing fat for improving health
Fig. 2: Elephant yam is the source of konjac flour, which is widely used as fat replacer or fat analogue.
teins are obtained from milk having
a different structure and composition
in comparison to fat. Whey
proteins possess both hydrophilic
and hydrophobic properties and
undergo gelation upon heating and
are forming a meat protein matrix.
This facilitates their binding with
fat, protein and water simultaneously,
thus improving water binding
properties leading to increased
water retention in the meat matrix
and cooking yields with comparatively
lower shrinkage.
Addition of polyphosphates and
lactose in these preparations has
been reported to enhance water
binding capacity, juiciness, flavor,
texture and acceptability of low­fat
meat products. Whey protein concentrates
are generally used as fat
mimics and maintain their functional
properties viz. water binding
and gelling properties even at the
pH range of low­fat meat products
(pH 6.0). Further whey protein
concentrate with desirable characteristics
can be obtained by following
specific processing conditions
during production such as creating
cold gelling properties by pre­treatment
at 70 °C. JOHNSON (2000)
reported increased yields of low­fat
products upon adding whey protein
concentrate (WPC) with salt due to
better gelling properties; this results
in a net saving of 10­20% on raw
ingredients. Low­fat beef patties
formulated with whey protein concentrate
have been reported to have
similar organoleptic properties to
control beef patties (BREWER, 2012).
Whey protein along with water
resulted in increased cooking yield.
WPC retards the lipid peroxidation
by iron binding ability of lactoferrin
of WPC (CHENG et al., 2009). Collagen
is abundantly present in muscles
by surrounding the muscle
fibers. It is a natural component of
meat and need not to mention
specific labeling. Upon heating it
converts into gelatin. Gelatin owes
strong water binding capacity and
thus increases juiciness and cooking
yield of the low­fat meat products.
Fig. 3: Fat influences the quality attributes like flavor, juiciness, palatability etc.
Soy protein has been added in
meat during processing in three
forms viz. soy flour (50% protein),
soy protein concentrate (SPC; 70%
protein) and soy protein isolates
(SPI, 90% protein). Soy incorporation
in meat within the prescribed
limits has been noted to improve
quality and functionality of meat
products such as tenderness, juiciness
by retaining more moisture,
improving cooking yield, and extending
shelf life of products by
inhibiting rancidity. In comminuted
meat products it improves
water binding but does not bind
with protein or emulsify fat. SPI
incorporation results in better
maintaining of dimensional and
textural properties than soy flour
and soy concentrate. With the
addition of carrageenan and phosphates
with TSP, meat products
with improved organoleptic properties
can be prepared (ANGOR and
AL­ABDULLAH, 2010). ZHU et al.
(2001) documented lower meaty,
burnt and eggy aroma intensities in
SPI incorporated low­fat beef burgers
by altering the headspace aroma
containing more 2­methyl­3­furanthiol
and hydrogen sulfide. KASSEM
and EMARA (2010) noted a lower
(16%) cooking loss for soy incorporating
products, as compared to
control and the highest cooking
yield for peas and carrots containing
products.
Fat­based fat replacers
These are emulsifiers and lipid
analogs, exerting function similar
to fat but contributing lower or no
energy. They are mostly used in
comminuted meat products as
emulsifier. They are making emulsion
stable by reducing interfacial
tension. This maintains the functionality
of low­fat meat products
in presence of other ingredients by
maintaining hydrated ingredients
in suspension e.g. soy lecithin.
YOUSSEF and BARBUT (2011) reported
the better functional and
yield of low­fat ground beef by
incorporating canola oil alone and
pre­emulsified with proteins such
as soy isolate, sodium caseinate
and whey protein isolate. Some
synthetic fat replacers are available,
which are showing fat like
properties without contributing
much energy. Olestra, sucrose
fatty acid polyester shows similar
properties of fat but is not absorbed
or digested in the gut. Thus
it does not provide energy, whereas
some sucrose fatty acid esters
(SFE) are easily hydrolysed by
lipase and digested and provide
energy. Trial loxytricarballylate,
Frito­lay, Esterified propoxylated
glycerols are some synthetic fat
replacers.
Conclusion
Fat plays an important role in the
acceptability of meat products by
attributing to quality attributes such
as flavor, juiciness, palatability etc.
(Fig. 3). Good quality meat products
with comparable or improved
functional as well as organoleptic
properties with reduced fat content
can be prepared by carefully selecting
the raw ingredients and use of
fat replacers. These additives must
be distributed evenly throughout
the raw material by effective but
gentle processing in order to have
an effect on the entire product. For
this reason, state­of­the­art mixing
and comminution technology is
indispensable for the development
of low­fat products.
References
Literature references can be requested
from the corresponding author or the
editorial office, respectively.
Authors’ addresses
Akhilesh K. Verma (corresponding author:
vetpavan@gmail.com), PhD Scholar, Pavan
Kumar, Assistant Meat Technologist,
Devendra Kumar, PhD Scholar and Rajeev
Ranjan, Assistant Professor, Department of
VPT, College of Veterinary Science, Rewa,
MP, India­486001.