Fat intake has been associated with increased risk of cardiovascular disease, obesity, and diabetes. The aim of this study was to reformulate meat products using amorphous cellulose fiber (Z-trim(R)) as a fat substitute. ...

Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve ...

Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational ...

In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial ...

Replacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, ...

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as ...

Changes in meat fat composition, mainly reducing saturated fatty acids (FA) and increasing mono and polyunsaturated FA, have been persistently recommended by nutritionists, thus, reduction of fat content in frankfurters ...