Table 1.

Technological approaches and their results to reduce or replace fat in different meat products.

Product	Technology	Results	Reference
Beef burgers	Gelled emulsion with soybean oil, Maca flour, and Chincho essential oil	Reduced fat, proteins, and SFA contents, increased PUFA and PUFA/SFA ratio. Hardness decreased and lipid oxidation increased.	[48]
Bologna sausage	Gelled emulsion with soybean	Reduced total fat and SFA content. Effects in physicochemical, rheological, and microstructural properties were greater with reformulation.	[52]
Alheira	Gelled emulsion based on hemp oil and buckwheat	Increased linoleic and linolenic acids, reduced SFA contents. Physicochemical characteristics were maintained. There was an increase in lipid oxidation related to replacement levels.	[49]
Goat burger	Oleogel with olive oil	Reduced total fat, increased MUFA and PUFA contents. Related to color, redness, and yellowness were higher for burgers with oleogel. Sensory analysis indicated an increase in hardness and chewiness of goat burgers.	[50]
Beef burger	Oleogel with pork skin and olive oil	Reduced fat and energy contents, there was an increase in protein content and the FA profile was improved by oleogel use. Hardness and chewiness were higher than the control and the lipidic oxidation remained stable for 7 days.	[51]
Lamb sausage	Oleogel with lecithin or sorbitol monostearate and canola oil	Increased UFA/SFA ratio and reduction in lipidic oxidation. Decrease in cooking loss, hardness, springiness, chewiness, and resilience. Sensory scores did not show difference up to 50% fat replacement.	[53]
Goat burger	Hydrogel of sunflower and olive oils	Fat content was reduced, FA profile improved, with SFA content reduction, and increased MUFA and PUFA, specifically oleic and linoleic acid content.	[54]
Pork sausage	Hybrid hydrogel of inulin and microcrystalline cellulose	Reduced total fat content and peroxide value, although it increased lipidic oxidation. Hardness, chewiness, and water-holding capacity were improved.	[55]
Deer pate	Microencapsulation of tigernut, chia, and linseed oils	Reduced fat and cholesterol contents, decrease in SFA and increase in PUFA and MUFA contents. Texture was considered softer than control; for color, there were higher values for redness and yellowness. Lipidic oxidation was higher in pates with high n-3 PUFA levels.	[17]
Pork sausage	High-pressure treating time in reduced fat and reduced salt	Reduction in fat and salt, and moisture increase. Higher water-holding capacity and tenderness, reduction in hardness.	[56]
Pork emulsion sausages	Ultrasound and aminoacids (L-lysine and L-arginine)	Combination resulted in better outcomes, with a reduction in cooking loss, expressible fluids, and fat content.	[57]
Chicken nuggets	Control chicken nugget with chicken skin substitution by chia (Salvia hispanica L.) flour 5, 10, 15, and 20%.	5% chia flour similar to control for aroma and flavor attributes; chia flour >10% impaired acceptance for all evaluated attributes.	[58]
Chicken nuggets	Fish oil (FOL) and encapsulated fish oil by tragacanth (TRG) and carrageenan (CGN)	Fish oil encapsulation exhibited a safeguarding effect against lipid and protein oxidation. Enhancement of nuggets’ oxidative shelf life and sensory attributes. Tragacanth for encapsulating the fish oil was more efficient in maintaining the sensory characteristics.	[59]
Chicken nuggets	Okara flour (OF) and rice bran (RB) as fat substitutes	Increased dietary fibers, ashes, and PUFAs. Reduced lipids content, saturated fatty acids, and cholesterol. Better sensory acceptance and higher purchase intention when mixing OF and RB.	[60]