Development of Hybrid Meat Products by Replacing Animal Fats with Faba bean Protein Isolate-Stabilized Canola Oil-In-Water Emulsion Gel

This thesis investigated the role of faba bean protein isolate-stabilized canola oil-in-water emulsion gel as a suitable animal fat replacer in meat products (pork bologna and beef burger). Emphasis was given to converting the viscous emulsion into a strong, self-supporting viscoelastic gel by modifying the emulsifying proteins to influence their interfacial properties and inducing interdroplet attractive gelation. The emulsion gels were scaled-up to facilitate industrial application and reproducibility in a commercial setting (pilot-scale) and ensure their suitability in meat products. In the first study, the faba bean concentrate (FBC) and isolate (FBI) were subjected hydrothermal treatments, high-pressure homogenization (HPH) and their combined effects. The effect of these methods was investigated on the functional and structural properties of the proteins. The particle size was significantly reduced in FBI and improved the dispersion stability of FBI under accelerated gravitational conditions with HPH but not in FBC. Hydrothermal treatment negatively affected FBC stability unless combined with HPH. Protein dispersibility increased in FBI and decreased in FBC with rising temperature; HPH notably improved FBI solubility. FBI also exhibited lower equilibrium interfacial tension and a faster initial diffusion rate to the interface. Physical modifications increased protein surface hydrophobicity, accelerating interfacial adsorption and improving emulsifying functionality. Building on these findings, the second phase focused on producing physically structured, self-supporting emulsion gels using modified FBI (heated at 75°C and homogenized at 103.4 MPa) and 30 wt% canola oil. While protein modification did not significantly influence droplet size and emulsion gel properties, the post emulsification heat treatment (90°C for 30 min) and salt addition (0-3 wt%) induced droplet aggregation, converting emulsions into strong viscoelastic gels with improved gel strength and freeze-thaw stability. Large deformation rheological tests showed increased fracture stress but reduced fracture strain with heat treating the emulsion gel, suggesting increased brittleness. Microstructural analysis revealed a cohesive droplet-protein network, with gelation primarily governed by hydrophobic interactions, followed by hydrogen bonding and disulfide crosslinks. The emulsion gels were successfully scaled up with reduced droplet size and improved gel strength. In the third phase of the research, the scaled-up emulsion gels were used as a pork back fat replacer in hybrid bologna. Compared to low-fat controls, the hybrid bologna displayed significantly enhanced water-holding capacity, textural firmness, and a denser and more continuous internal matrix, as confirmed by infrared (IR) microscopy, synchrotron X-ray computed tomography, and scanning electron microscopy. Although sensory evaluation indicated slightly lower ratings in flavour, mouthfeel, and juiciness, but all samples were within acceptable score. Worthy of note, the hybrid bologna offered improved nutritional quality, including a better fatty acid profile with increased polyunsaturated fatty acids (PUFA) and reduced saturated fats due to the use of canola oil in the emulsion gel. The final (fourth phase) study assessed the use of same emulsion gels as suitable beef fat replacer in hybrid beef burgers by replacing 0%, 50% and 100% of beef fat to maintain a 10% fat level. The replacement led to increased protein content, improved cooking yield, and enhanced lipid profiles by raising PUFA levels and decreasing saturated fat content. Thiobarbutic acid reactive substances (TBARS) analysis demonstrated that the emulsion gels reduced lipid oxidation during frozen storage at -18°C for over two months, indicating extended shelf-life potential. Although instrumental hardness and chewiness increased, there were no significant differences in juiciness, colour, or overall sensory acceptability. The findings in this research demonstrate a scalable, clean-label, plant-based fat-reduction strategy aligned with sustainability, consumer health and industrial needs.

Name thesis:degree_name

Doctor of Philosophy (Ph.D.)

Level thesis:degree_level

Doctoral

Discipline thesis:degree_discipline

Food Science

Grantor

University of Saskatchewan

Year dc:date.issued

2025

Author dc:creator

• Coker, Oluwafemi Jeremiah

Advisors dc:contributor.advisor

• Shand, Phyllis J
• Ghosh, Supratim

Committee members dc:contributor.committeemember

• Qiu, Xiao
• Newkirk, Rex
• Tarte, Rodrigo
• Meda, Venkatesh
• Tanaka, Tak
• Wanasundara, Janitha

• Hybrid meat products

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/10388/17510

OAI identifier oai:identifier

oai:harvest.usask.ca:10388/17510