Work

Effects of various fat replacers on the physicochemical properties of reduced-fat pork patties during cold storage

Year: 2026

Type: article

Abstract: The increasing consumption of high-fat delivery and instant foods has increased the risk of chronic diseases associated with excessive fat intake. In response, reduced-fat meat products are being developed to address these health concerns. This study investigated the impact of various fat replacers on the physicochemical properties of reduced-fat pork patties during cold storage. Among the treatments, the pork patties with Konjac (T3) demonstrated the highest pH and water-holding capacity (p<0.05). However, the addition of eggplant (T2) significantly affected color due to its anthocyanin content, resulting in color degradation. All fat replacers, including papaya (T1), eggplant, and konjac, exhibited antimicrobial and antioxidant properties. Based on these findings, papaya, eggplant, and konjac can be effectively used as fat substitutes in meat product formulations to enhance product quality while promoting health benefits.

Source: Food and Life

DOI: 10.5851/fl.2400014

Authors: Hyeonjo Jeong, Hyeongsang Kim

Institution: Hankyong National University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: diamond

Funders: Ministry of Education, National Research Foundation of Korea