Hydrogel (pectin), oleogel (oil/triglyceride) and bigel (alginate-oil/triglyceride) and their applications in meat products formulation
Farzad Mirab Toupchi, Sajad Pirsa, Sana Mohammadi
Abstract
The consumption of meat and meat products holds significant importance and nutritional value. Given their formulation, these products can be deemed complete, as they encompass all essential food groups. While meat constitutes the majority of the formulation, other ingredients may pose health risks to consumers. This article aims to first analyze the key ingredients in meat product formulations and their impact on the final product. It also explores natural and suitable substitutes that maintain the characteristics of meat products without compromising quality. The primary focus of this review is to describe and report on various types of gels—namely hydrogel, organogel, emulsion gel, and bigel—and their application in fat replacement within meat products. The article details the structure, production methods, and processing of these various edible gels. Additionally, it discusses the substitution of the harmful substance nitrite in meat products with natural preservatives, along with the replacement of NaCl and phosphate salts with less hazardous alternatives. Finally, the role of fermentation processes in meat products is investigated and reported.