Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil.
Meat Sci. 2023 Oct;204:109277. doi: 10.1016/j.meatsci.2023.109277. Epub 2023 Jul 11.
Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decades to decrease fat and enhance the lipid profiles of meat products. Among these strategies, using hydrocolloids, emulsification, encapsulation, or gelation of oils to produce fat substitutes stands out. Using gels allows fat replacers with characteristics similar to animal fat (similar rheological, physical, or appearance properties) but with a much healthier lipid profile (by incorporating highly unsaturated oils). Therefore, this manuscript aims to comprehensively describe the main fat replacers used to prepare meat products. In addition, an in-depth review of the latest studies (2022-2023) that use novel gels to reform meat products has been made, indicating in each case the implications that the reformulation produces at a physicochemical, nutritional, and sensory level. Given the reported results, it seems clear that the strategy of using bigels or emulgels is very promising and allows obtaining nutritionally highly improved meat products without affecting their sensory or physicochemical properties. However, the best conditions to obtain a novel gel suitable for use as a fat substitute for each meat product still need to be studied and correctly defined. Moreover, these advancements can pave the way for more extensive studies on using novel gel techniques in other food industries, expanding their applicability and leading to healthier consumer options across various food categories.
不断增长的健康问题和饮食与健康的关系推动了对更健康食品的需求，促使肉类制造商对传统产品进行重新配方。这些制造商已经降低了脂肪含量，以提高营养质量，这对于保持所需的产品特性至关重要。因此，在过去几十年中，已经出现了许多策略来减少脂肪并改善肉类产品的脂质分布。在这些策略中，使用水胶体、乳化、包封或凝胶化油脂来生产脂肪替代品尤为突出。使用凝胶可以使脂肪替代品具有类似于动物脂肪的特性（相似的流变学、物理或外观特性），但脂质分布更健康（通过加入高度不饱和油脂）。因此，本文旨在全面描述用于制备肉类产品的主要脂肪替代品。此外，还对使用新型凝胶来改造肉类产品的最新研究（2022-2023 年）进行了深入回顾，在每种情况下都指出了配方在物理化学、营养和感官层面产生的影响。鉴于报告的结果，似乎很明显，使用大凝胶或乳化凝胶的策略非常有前途，可以在不影响其感官或物理化学特性的情况下获得营养上大大改善的肉类产品。然而，仍需要研究和正确定义获得适合用作每种肉类产品脂肪替代品的新型凝胶的最佳条件。此外，这些进展可以为在其他食品行业中使用新型凝胶技术进行更广泛的研究铺平道路，扩大其适用性，并为各类食品提供更健康的消费者选择。
