Substitution of animal fat with canola oil-based bigels in meat matrices: a functional and healthier approach

Abstract

Replacing animal fat with healthier, more sustainable alternatives remains a major challenge in the meat industry. This study developed bigels using canola oil–beeswax oleogel (OG) and κ-carrageenan–potato starch hydrogel (HG) at different OG:HG ratios. The physicochemical and structural properties of the bigels were evaluated to assess their potential as fat mimetics in meat products. The OG:HG ratio influenced the formation of O/W, bicontinuous, and W/O structures. A higher OG content (≥ 50 %) increased oil droplet size and accentuated yellow tones. BG3 was selected for its high OG proportion, adequate oil-holding capacity, hardness, and lower swelling capacity and moisture content. When incorporated into a model meat product (T1) and a hamburger-type meat product (T2) at various substitution levels (0–100 %), BG3 enabled up to 75 % animal fat replacement without compromising the quality of the products. T1 showed greater cooking loss and shrinkage, while T2 exhibited improved thermal stability. Texture profile analysis revealed reduced hardness, chewiness, and gumminess in both treatments, while color analysis indicated minimal impact. Structural analysis confirmed protein and lipid stability. These findings highlight the novelty and potential of BG3 as a functional fat substitute for healthier meat products in two types of formulations.