Fat Replacers in Meat Products

Abstract

There is a great interest regarding demand for foods with health enhancing properties as low-fat meat products due to the human health and nutrition correlation. Various aspects of interest relating to product design and fat reducing strategy has been reported. These aspects concerning nutritional, sensory, technological, safety, appreciation, legal and cost procedures are important to a improved new product design. Due to their different texture properties, processing conditions and different quality evaluations used in the reformulated meat derivatives, the feasibility of low-fat meat products manufacturing has been investigated. In previous review paper, various factors such as consumer acceptability, technological, emerging strategies for the modification of meat fat level, fatty acid (FA) composition, and non-meat ingredients or fat-replacers for the production were monitored for low-fat meat products and fat reduction concept.