Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues

Abstract

High-fat content is required during the manufacturing of processed meat products with desired quality characteristics; but due to the recent concern over the negative health implications of high-fat meat products, by various health organizations (WHO/FAO/NHLBI); consumers are now demanding meat products with low-fat content. This has led to extensive research for the development of low-fat/reduced-fat meat products. However, in many of the research findings, it is concluded that the reduction of fat content may result in deterioration of one or more technological and sensory properties of reformulated meat products. Thus, exploration of new ingredients, which can be used in place of fat, during the manufacturing of such meat products, is being carried out by the researchers engaged in this field. These ingredients are called “fat replacers” or “fat analogues” and have the ability to replace the fat, as well as provide the same quality characteristics that are provided by true fat content. This review provides knowledge on recent approaches for the development of low-fat/reduced-fat meat products.