Effects of various fat replacers on the physicochemical properties of reduced-fat pork patties during cold storage

Hyeonjo Jeong, Hyeongsang Kim^*

¹Hankyong National University, Anseong 17579, Korea.

^*Corresponding Author: Hyeongsang Kim, E-mail: dock-0307@hknu.ac.kr.

© Copyright 2026 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 04, 2024; Revised: Nov 07, 2024; Accepted: Nov 11, 2024

Published Online: Jun 25, 2026

Abstract

The increasing consumption of high-fat delivery and instant foods has increased the risk of chronic diseases associated with excessive fat intake. In response, reduced-fat meat products are being developed to address these health concerns. This study investigated the impact of various fat replacers on the physicochemical properties of reduced-fat pork patties during cold storage. Among the treatments, the pork patties with Konjac (T3) demonstrated the highest pH and water-holding capacity (p<0.05). However, the addition of eggplant (T2) significantly affected color due to its anthocyanin content, resulting in color degradation. All fat replacers, including papaya (T1), eggplant, and konjac, exhibited antimicrobial and antioxidant properties. Based on these findings, papaya, eggplant, and konjac can be effectively used as fat substitutes in meat product formulations to enhance product quality while promoting health benefits.

Keywords: fat replacement; reduced-fat pork patties; papaya; eggplant; konjac