Application of protein concentrate-based gel emulsions for animal fat reduction in meat emulsions: proximate composition, technological, and textural properties

Nazlı Aksakal; Beyza Nur Semerci; Burcu Ozturk-Kerimoglu; Meltem Serdaroglu

doi:10.18485/meattech.2025.66.3.42

Nazlı Aksakal Ege University, Faculty of Engineering, Department of Food Engineering, İzmir, Türkiye https://orcid.org/0009-0001-8878-5900
Beyza Nur Semerci Ege University, Faculty of Engineering, Department of Food Engineering, İzmir, Türkiye https://orcid.org/0009-0004-7446-6476
Burcu Ozturk-Kerimoglu Ege University, Faculty of Engineering, Department of Food Engineering, İzmir, Türkiye https://orcid.org/0000-0001-9777-8510
Meltem Serdaroglu Ege University, Faculty of Engineering, Department of Food Engineering, İzmir, Türkiye https://orcid.org/0000-0003-1589-971X

DOI: https://doi.org/10.18485/meattech.2025.66.3.42

Keywords: healthier meat products, low-fat meat products, plant protein concentrate, almond, hazelnut, model meat system

Abstract

The present study investigated the effects, on the quality of model system meat emulsions, of reducing beef fat by 50% using a gelled emulsion that contained sunflower oil plus different proteins. Meat were prepared in four different formulations as follows: 20% beef fat (control; C), 10% beef fat combined with 10% gelled emulsion containing almond protein concentrate (A50), 10% beef fat combined with 10% gelled emulsion containing hazelnut protein concentrate (H50), and 10% beef fat combined with 10% gelled emulsion containing sodium caseinate (SC50). Chemical composition, pH, water-holding capacity (WHC), and textural properties were evaluated. The highest moisture content was recorded in the H50 group (P<0.05). A50 and H50 meat emulsions contained similar protein contents as SC50, but no significant differences were recorded in the total fat content of the groups. Compared to the control, all treatments containing gelled emulsions exhibited significantly higher WHC (P<0.05), with the highest values observed in the plant protein-based meat emulsions (A50 and H50), which even surpassed the SC50 treatment (P<0.05). Texture profile analysis showed that hazelnut-based meat emulsions (H50) were of greater hardness, while almond-based meat emulsions (A50) had lower hardness (P<0.05). However, both treatments led to lower cohesiveness, springiness, and chewiness compared to the control (P<0.05). Overall, incorporating gelled emulsions into emulsified meat systems yielded beef fat substitution and supported a healthier product profile without diminishing chemical composition or functional quality.