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This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. Six different physical forms to replace the fat are categorized as 1) powder, 2) paste, 3) plant oils, 4) combinations of dietary fiber with plant oils or animal protein/skin, 5) pre-treated fat replacer, and 6) oleogel and emulsion gels. The ingredients, characteristics, processes, mechanisms, advantages, and disadvantages of all the fat replacers are discussed extensively. The oleogel and emulsion gel approach is found to be the most practical by retaining the solid-like properties while possessing a healthier fatty acid profile over other approaches. This approach also can solubilize both hydrophobic and hydrophilic components and also have good thermodynamic stability, thus imitating the animal fat. In addition, the cost of production is kept low while maintaining the nutritional attributes, physicochemical and sensorial properties of meat products. [ABSTRACT FROM AUTHOR]

Problem statement: Biogenic amines are basic nitrogenous compounds present in a wide variety of foods and beverages. Their formations were mainly due to the amino acids decarboxylase activity of certain microorganisms. Excessive intake of biogenic amines could induce many undesirable physiological effects determined by their psychoactive and vasoactive action. Fish sauce which is considered as a good source of dietary protein, amino acids, vitamins and minerals was a popular condiment in Southeast Asian countries. However, it has also been reported that fish sauce contain high amount of amines. Hence, attention should be given to ensure the safety of this product. Approach: A review study was conducted to deliver an overview on the presence of biogenic amines in fish sauce and to discuss the important factors affecting their accumulation. Impact of amines on human health and efforts to reduce their accumulation in fish sauce were also discussed to give a comprehensive view. Results: Histamine, putrescine and cadaverine is the most abundant amines in fish sauce with maximum reported value of 1220, 1257 and 1429 ppm, respectively. Tyramine present in a lesser amount with maximum reported value of 1178 ppm. Other amines such as tryptamine, phenylethylamine, spermine and spermidine were considered as minor amines. However, different profiles of amines were reported in different type of products. This was depended on microbial flora, availability of precursors and physicochemical factors such as temperature, pH, salt, oxygen and sugar concentration. In synergistically supporting physicochemical factors, several microorganisms such as Enterobacteriaceae, Micrococci and Lactobacilli were responsible for biogenic amines formation in fish sauce. Conclusion: Since the formation of amines in fish sauce was a result of many factors, it was almost virtually impossible to control each factor during fermentation. Addition of amines degrading bacteria into fish sauce fermentation might be useful to prevent amines accumulation. Concomitantly, a good and hygienic manufacturing procedure will enhance the safety of fish sauce. Key words: Histamine, fish products, amines forming bacteria, amines toxicity, INTRODUCTION Biogenic amines are basic nitrogenous compounds with low molecular weight formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones (1), (2). This [...]

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fat were the control. All patties were analysed and statistically compared in terms of physical properties and sensory acceptance. Generally, the moisture content, water holding capacity, cooking yield significantly increased for all samples compared to the control. The fat content reduced significantly below 3% for all fat-substituted patties, thus they can be regarded as low-fat. All fat-substituted samples were lighter in colour, with a harder texture than the control but the sensory analysis showed that the colour, texture, juiciness, flavour and overall acceptability of the fat-substituted patties were no different from the control. In conclusion, all the squashes and gourds tested were suitable as fat substitutes to produce low-fat buffalo patties, with chayote squash having the highest potential. [ABSTRACT FROM AUTHOR]