Vegetable oils in emulsified meat products: a new strategy to replace animal fat

Abstract

The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

Keywords:
meat emulsions; microencapsulation; PUFAS; pre-emulsification