This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 °C), sample B (PS at MR of 38–42 °C), sample C (PS at MR of 44–46 °C), sample D (PS at MR of 45–49 °C), and sample E (PS at MR of 55–60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 °C–have the potential to replace chicken skin in meat emulsions.

The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replacing animal fat viz., control (with animal fat), R1 (100% fat replaced by RPO), R2 (50% fat replaced by RPO), RG (50% fat replaced by 25% RPO and 25% GRF), G1 (100% fat replaced by GRF), and G2 (50% fat replaced by GRF). The samples were analysed for physicochemical parameters, gel strength, rheological and microstructural properties. G1 and G2 samples were recorded with improved emulsion stability, cooking loss, hardness, and chewiness while lowering the fat content. Micrographs of G1 and G2 samples demonstrated a spongy/honeycomb-like structure with roughly spherical crystalline granules. The rheological properties of G1 indicated a more stable emulsion with a higher storage modulus (G’). Using RPO as a fat replacer seemed to produce a lower-quality emulsion. Therefore, replacing the fat with GRF, especially at 100%, is proposed for buffalo meat emulsion.

Olive oil is well known for its high amount of monounsaturated fatty acids and can be used as a fat replacer in meat products such as patties. Meanwhile, various mixing times during patty production may have an impact on product quality. This study investigated the effects of different mixing times (10, 20, and 30 min) on the physicochemical, microstructural and sensorial properties of patties made with animal fat and olive oil as fat replacers. Patties with olive oil were significantly higher (p<0.05) in lightness (L*), redness (a*) and yellowness (b*) than animal fat. Replacement of fat with olive oil results in a lower (p<0.05) moisture and protein content with a higher fat and ash content. Nevertheless, moisture content and cooking loss were significantly (p0.05) regardless of mixing time. Microscopic images showed that patties produced with a longer mixing time have a more uniform and compact structure. Patties with the incorporation of olive oil as a fat replacer with a longer mixing time were also preferred by the panellist. In conclusion, olive oil is suitable to be used as a fat replacer, but a longer mixing time produces a better-quality patty.