Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

Abstract

The aim of this study was to investigate levels of inulin and pectin replacing pork back fat in meat batter (MB) formulation. Six treatments were evaluated: T1, control MB (100% pork back fat); T2, MB + 70% pork back fat (low fat); T3, MB + 85% pork back fat + 15% inulin; T4, MB + 70% pork back fat + 30% inulin; T5, MB + 85% pork back fat + 7.5% inulin + 7.5% pectin; and T6, MB + 70% pork back fat + 15% inulin + 15% pectin. T6 reduced pH, maintained brightness (L*), increased redness (a*), yellowness (b*), Chroma, and browning index (BI); T4 decreased a*, b*, BI, and water holding capacity but increased the total color change (∆E), cooking loss, and total expressible fluid. The addition of 15% inulin and 15% pectin can be used to replace fat without affecting the physical properties of MB.