Influence of composite gelator-based oleogels as fat substitutes on gel-type prepared meatballs as a meat model system for changes in gel formation, physical properties and oxidation stability

Healthy and nutritious meat products prepared with zero trans fatty acids and reduced saturated fat can be developed using composite gelator-based oleogels as fat substitutes. This study investigates the effects of anthocyanin-loaded oleogels on the gel formation mechanism of minced pork gel. The minced pork gel with oleogel substitution showed an improved water-holding capacity (WHC) of 94.2 % and enhanced viscoelasticity. Microstructurally, a higher oleogel substitution ratio resulted in a denser network structure on the protein surface. The pH of gel-type prepared meatballs refrigerated at 4 °C did not change significantly with an increasing oleogel substitution ratio, whereas the b* value of gel-type prepared pork meatballs with a 100 % substitution ratio (R100) decreased to 12.16. Moreover, the aerobic plate count (APC), hardness and oxidation stability were significantly reduced. Samples with high oleogel substitution ratios demonstrated increased lightness, reduced reheating loss and significantly inhibited lipid and protein oxidation upon applying various reheating methods. Combined with sensory evaluation analysis, R50 showed greater consumer acceptability after frying or water boiling treatment. Overall, these findings provide a theoretical foundation for preparing meat products with low saturated fat and developing blended minced meat gel products containing hydrophilic natural antioxidants. • Anthocyanin-loaded candelilla wax/corn oil oleogels (ACO) were prepared. • Minced pork gel composed of ACO showed improved WHC and viscoelasticity. • Refrigerated meatballs formulated with ACO exhibited superior storage properties. • ACO improved texture and oxidation stability of reheated prepared meatballs. • ACO showed the feasibility to reduce saturated fat by replacing animal fats.