Abstract BACKGROUND The objective of this study was to investigate the effects of pulse protein emulsions (PPEs) on functional and structural properties of pork myofibrillar protein gels (MPGs) and assess their suitability as replacements for animal fats in meat products. The PPEs were prepared by mixing canola oil and hydrates of soy protein isolate (SPI), faba bean protein isolate (FBPI), and pea protein isolate (PPI). RESULTS The incorporation of PPEs improved the cooking yields and gel strengths of MPGs compared to the control and canola oil‐only groups, with no differences among PPE types. Pork fat also increased the cooking yields and gel strengths, but less than PPEs. The shear stress values of PPE treatments increased with shear rate and became higher than those of pork fat; SPI showed the highest values among the PPEs. Adding PPEs into MPGs decreased sulfhydryl groups by facilitating disulfide bond formation. The microstructures of MPGs incorporating PPEs showed finer and smoother surfaces, and FTIR spectra indicated that MPGs with PPEs had aggregations and stabilized lipid structures. CONCLUSION This study indicated that oil‐in‐water emulsions with PPEs were suitable alternatives for replacing pork fat in meat products. Additionally, FBPI and PPI were demonstrated similar functionalities to SPI. © 2026 Society of Chemical Industry.
Kim et al. (Sun,) studied this question.
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