Application of nanoemulsion gel to replace animal fat in hybrid bologna meat product.

The consumption of animal fat has been linked to increased diet-related diseases, which has lowered the demand for meat products, leaving consumers searching for a healthier alternative. This study aimed to structure canola oil O/W nanoemulsion stabilized with faba bean protein isolate (FBI) as an animal fat replacer in hybrid-meat products (bologna-type sausages) with desired quality and sensory attributes. Nanoemulsions (30 wt% oil) were prepared using a pilot-scale microfluidizer with 12.5 wt% faba bean protein isolates as emulsifiers. Then salt-added nanoemulsions were stuffed into waterproof casings, followed by heat treatment to an internal temperature of 90^oC for 30 min. This resulted in a strong self-supporting gel used as a complete replacer for pork back-fat in the hybrid bologna meat products. The bologna was prepared in a food pilot plant according to Canadian regulations. A full-fat bologna (20% animal fat) and a low-fat bologna with an equivalent amount of fat (10%) as in the hybrid bologna were used as controls. The meat batters were prepared and stuffed into waterproof casings, heat-treated in a stepwise manner to an internal temperature of 72 ^oC for 5 min. The results showed that animal fat replacement with nanoemulsion gel significantly improved the characteristics of the hybrid bologna compared to the low-fat bologna. The hybrid bologna showed desirable texture, colour and water-holding capacity. All bologna samples had an acceptable appearance, and no structural failure or emulsion separation was observed upon frozen storage. The hybrid bologna meat products are expected to have acceptable sensory attributes, improved nutritional and fatty acid profile. In conclusion, FBI-stabilized nanoemulsions could be converted into a strong self-supporting gel and have the potential to be a suitable pork back fat replacer in hybrid bologna.