EMULSION GELS BASED ON PORCINE SKIN AND DIETARY FIBERS FOR THE PORK BACK FAT SUBSTITUTION IN MEAT PRODUCTS

The replacement of animal fat by emulsion gels (EGs) made with edible oils and functional ingredients, including dietary fibers and fiber-rich components, is a promising strategy to improve the nutritional properties of meat products. The meat industry generates several protein-rich byproducts, such as porcine skin, which is a collagen-rich waste that presents gelling and emulsifying properties. The present study aimed to develop canola oil-EGs stabilized by porcine skin and dietary fibers to replace pork back fat in meat products. A Plackett-Burman (PB) design was carried out to select the best ingredients (porcine skin gel (PSG), inulin, polydextrose, α-cyclodextrin and bamboo fiber) for the functional properties of the EGs. Emulsion stability was significantly increased with the incorporation of α-cyclodextrin and the bamboo fiber. GPS, bamboo fiber and inulin increased the rupture stress and α-cyclodextrin decreased the rupture strain of the EGs. pH and color parameters of the EGs were slightly affected by PSG and dietary fibers addition. According to Plackett-Burman design results, three variables (PSG, inulin, and bamboo fiber) were select for the full factorial design to choose the best combination of ingredients to EGs enhancement. PSG, inulin, and bamboo fiber contributed to increasing stability and rupture stress, and PSG also increased the rupture strain of the EGs. However, only bamboo fiber was associated with increasing of the meat emulsion stability. The characteristics of the meat emulsions with EGs were similar to those observed for meat emulsion with pork back fat. These results show that canola oil-EG made with PSG and dietary fibers are an alternative ingredient to replace pork back fat in the manufacture of emulsified meat products, considering the nutritional aspects and the valorization of byproducts of the meat industry.