CN114557441A

CN114557441A - Preparation of emulsion microgel fat substitute and application of emulsion microgel fat substitute in low-fat meat

Info

Publication number: CN114557441A
Application number: CN202210285722.0A
Authority: CN
Inventors: 张龙涛; 张利平; 徐智勇
Original assignee: Fujian Chengyi Industrial Co ltd
Current assignee: Fujian Chengyi Industrial Co ltd
Priority date: 2022-03-23
Filing date: 2022-03-23
Publication date: 2022-05-31

Abstract

The invention relates to a preparation method of an emulsion microgel fat substitute and application thereof in low-fat meat, the edible oil pre-dissolved with the fat-soluble nutritional factors is added into the dispersed phase solution, and is subjected to high-speed dispersion, high-pressure homogenization, shearing and induction treatment to obtain the emulsion microgel fat substitute with micron-sized soft particles with adjustable and controllable sizes, which can be used for replacing the traditional fat in food production and simulating different tastes of similar fat, meanwhile, the liquid drops wrapped in the micron-sized soft particles can transfer fat-soluble nutritional factors, and the fat-soluble nutritional factors are applied to low-fat meat, so that the taste and the nutritional value of the low-fat meat can be effectively improved, excessive fat is prevented from being introduced, meanwhile, the appearance and color of the meat are not influenced, the meat is endowed with the fat-like character and taste, a solution is provided for providing a healthier meat product with better taste, and the meat product has good market application prospect.

Description

Preparation of emulsion microgel fat substitute and application of emulsion microgel fat substitute in low-fat meat

Technical Field

The invention relates to the technical field of food processing, in particular to preparation of an emulsion microgel fat substitute and application thereof in low-fat meat.

Background

Meat is an important component of consumer food, and the mouthfeel and flavor imparted by intramuscular fat are one of the main reasons why it has been popular with eaters since ancient times. However, the eating value of some lean meat blocks (i.e. low-fat meat, hereinafter referred to as low-fat meat) in specific parts, such as pork hind leg meat, has less fat between muscles and dry and hard taste. Meanwhile, the change of the dietary guidelines and the evolution of fat nutrition cognition of consumers enable the control of the fat dosage in the food and the guarantee of the mouthfeel to become social concerns. How to improve the taste of low-fat meat without introducing excessive fat is a problem.

Patent CN113383947A discloses a method for preparing an emulsion gel type fat substitute with adjustable phase change and application thereof, which comprises respectively dissolving oil-soluble polysaccharide and small molecule gel and water-soluble macromolecule gel in heated oil phase and water phase, mixing and emulsifying the oil solution and the water solution to obtain emulsion, and then stirring and cooling to gelatinize the emulsion to obtain the emulsion gel type fat substitute. The patent CN113367200A discloses a preparation method of a vegetable oil gel fat substitute and an application of the vegetable oil gel fat substitute in red intestines, wherein the vegetable oil gel fat substitute is added into the red intestines to substitute part of pig backfat fat to produce a low-fat red intestines, and under the condition of not influencing other basic quality characteristics of the red intestines, the fat content of the red intestines can be reduced, the fatty acid composition in the red intestines can be improved, and the color and the fragrance of the red intestines can be enhanced. The patent CN109998044A discloses an oil-in-water type compound gel for a fermented sausage fat substitute and a preparation method thereof, wherein the fat substitute is made of materials with low content of saturated fatty acid such as edible colloid and vegetable oil and low content of cholesterol, and compared with the substitute technology of Zhoushanqing and the like, the gel meets the original intention of reducing the content of pig back fat so as to reduce the risk of diseases such as cardiovascular diseases and the like caused by excessive ingestion. The patent CN107259442A discloses a compound gel as a fat substitute, a processing method of Chinese sausage, which solves the contradiction psychology that the fat content of the sausage is higher, so that many consumers, especially middle-aged and old consumers want to eat but dare not to eat too much for health.

It can be seen that the various fat substitutes disclosed in the prior art are only applicable to reprocessed foods such as red sausage, etc., and are primarily intended to replace the high fat content of such reprocessed foods to meet the consumer demand for low fat health of the foods. However, there is no description about the improvement of the taste of low-fat meat, which is a low-fat food, by adding a fat substitute, and low-fat meat is usually unprocessed raw meat, which is different from reprocessed foods such as red sausage and sausage, and the appearance and texture of meat are particularly emphasized, so that the appearance of meat and the color of cooked meat must be ensured while the taste of low-fat meat is improved, otherwise the quality and safety of meat are affected. The various fat substitutes disclosed in the prior art do not meet the above requirements and are still in need of improvement in the shape and sensory characteristics of simulated fat.

Disclosure of Invention

In view of the above, the present invention provides a method for preparing an emulsion microgel fat substitute and an application thereof in low-fat meat, and the emulsion microgel fat substitute prepared by the method can effectively improve the taste and nutritional value of low-fat meat, avoid introducing excessive fat, simultaneously, do not affect the appearance and color of the meat, and endow the meat with fat-like properties and taste.

In order to achieve the purpose, the first technical scheme adopted by the invention is as follows:

a method of preparing an emulsion microgel fat substitute comprising:

s1, dispersing the dispersed phase in water, and stirring until the dispersed phase is completely hydrated to obtain a dispersed phase solution;

the dispersed phase is edible substance with emulsifying and gelling properties, and the source includes but is not limited to animal, plant or microorganism, or physical or chemical modification products of the dispersed phases of the three sources; the concentration of the dispersed phase solution is 3-10% (w/v);

s2, adding the edible oil pre-dissolved with the fat-soluble nutritional factors into the dispersion phase solution, dispersing for 2-5min at the rotation speed of 12000-13000rpm at a high speed, then homogenizing for 1-3 times at a high pressure of 10-100MPa to obtain an emulsion, controlling the oil phase proportion of the emulsion to be 5-20% (w/w), and adjusting the pH of the emulsion to be 4.0-7.0;

s3, forming the microgel particles by the emulsion through induction treatment under the shearing condition, wherein the shearing rate is 400-500S^-1The induction treatment comprises one or more of adding acid, heating and adding salt solution, and then cooling to room temperature to obtain the emulsion microgel fat substitute.

Further, the dispersed phase is soy protein isolate, whey protein isolate or starch.

Further, the S1 includes the step of hydrating the dispersed phase solution overnight, then performing a water bath at a temperature of 95 ℃ for 15min, and cooling to room temperature to obtain a denatured dispersed phase solution.

Further, the edible oil is one or more of olive oil, soybean oil, fish oil and peanut oil.

Furthermore, the fat-soluble nutrient factor is one or more of carotene and lycopene.

Further, the inducing treatment is specifically that the emulsion is kept at the constant temperature of 35-40 ℃ for 5min, and then 25-100mmol/L CaSO is added₄Heating the solution to 80 ℃ at a heating rate of 1-2 ℃/min, keeping the temperature for 10min, and cooling the solution to 25 ℃ at a cooling rate of 5 ℃/min.

Further, the particle size of the emulsion microgel fat substitute is 3-10 μm.

In order to achieve the purpose, the invention adopts the following technical scheme:

the application of the emulsion microgel fat substitute in low-fat meat is characterized in that the emulsion microgel fat substitute prepared in the technical scheme I is injected into the low-fat meat and stirred for 1-2 min.

Further, the low fat meat is derived from animal lean meat, including but not limited to one or more of pork lean meat, beef lean meat, chicken meat, and fish meat.

Further, the low fat meat is pretreated by adding 2-3% (w/w) of common salt and 0.4-0.5% (w/w) of phosphate, and stirring with a low speed blunt knife for 6 min.

The invention has the beneficial effects that: the emulsion microgel fat substitute prepared by the method has micron-sized soft particles with adjustable sizes, can be used for replacing traditional fat in food production, simulates different mouthfeel similar to fat, and meanwhile, liquid drops wrapped in the micron-sized soft particles can transmit fat-soluble nutritional factors, so that when the emulsion microgel fat substitute is applied to low-fat meat, the mouthfeel and the nutritional value of the low-fat meat can be effectively improved, excessive fat is prevented from being introduced, the appearance and the color of the meat are not influenced, the character and the mouthfeel similar to fat are endowed, a solution is provided for providing a more healthy meat product with better mouthfeel, and the emulsion microgel fat substitute has good market application prospect.

Drawings

FIG. 1 is a schematic diagram showing a possible structure of the microgel particles of the emulsion of the present invention.

FIG. 2 is a graph showing the particle size of the SPI emulsion microgel particles of examples 1 and 2.

Fig. 3 is a laser confocal plot (CLSM) of SPI emulsion microgel particles of example 1.

FIG. 4 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 2.

FIG. 5 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 2.75 μm obtained in example 1.

FIG. 6 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 4.76 μm obtained in example 2.

FIG. 7 is a cross-sectional view of a cooked meat mass containing soybean oil obtained as a comparative example to examples 1 and 2.

FIG. 8 shows texture data of cooked meat pieces obtained in examples 1 and 2 and their comparative examples.

Fig. 9 is a graph showing the particle size of SPI emulsion microgel particles of examples 3 and 4.

FIG. 10 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 3.

FIG. 11 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 4.

FIG. 12 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 2.85 μm obtained in example 3.

FIG. 13 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 8.5 μm obtained in example 4.

FIG. 14 is a cross-sectional view of a cooked meat piece containing soybean oil obtained as a comparative example to examples 3 and 4.

Fig. 15 shows texture data of cooked meat pieces obtained in examples 3 and 4 and the comparative example.

FIG. 16 is a plot of the particle size of the SPI emulsion microgel particles of examples 5 and 6.

FIG. 17 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 5.

FIG. 18 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 6.

FIG. 19 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 3.5 μm obtained in example 5.

FIG. 20 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 9.5 μm obtained in example 6.

FIG. 21 is a cross-sectional view of a cooked meat mass containing soybean oil obtained as a comparative example to examples 5 and 6.

FIG. 22 shows texture data of cooked meat pieces obtained in examples 5 and 6 and their comparative examples.

Detailed Description

The technical principle of the invention is as follows:

the emulsion microgel fat substitute prepared by the invention has size-controllable emulsion microgel particles (micron-sized soft particles), wherein the micron-sized soft particles are formed by wrapping one or more emulsion droplets by soft solids, as shown in figure 1, A represents that one emulsion droplet is wrapped by a gel shell, B represents that a plurality of emulsion droplets are wrapped by the gel shell, and the special physical form enables the emulsion microgel fat substitute to have the fat embedding function of emulsion and the mechanical property of the microgel soft particles, can provide boundary lubrication similar to fat and the properties and sensory characteristics similar to fat, and thus endows the emulsion microgel fat substitute with the function of simulating the fat taste. In the preparation process of the emulsion microgel, processing conditions are changed, for example, technical means such as ionic strength, protein concentration, heating rate and pH of a system are changed, the size, distribution, structural function and the like of emulsion microgel particles can be controlled, and one or more oil drops are wrapped by a dispersed phase to form the emulsion microgel particles with adjustable and controllable sizes. By means of injection and conditioning technologies, the emulsion microgel is added into the low-fat meat, the mouthfeel similar to fat can be simulated, meanwhile, liquid drops wrapped by the microgel particles can transfer fat-soluble nutritional factors, the mouthfeel and the nutritional value of the low-fat meat are improved, and meanwhile, the requirements of consumers on different mouthfeels of meat products can be met due to the size controllability of the microgel particles.

Some preferred embodiments or application examples are listed below to help those skilled in the art to better understand the technical content of the present invention and the technical contribution of the present invention with respect to the prior art:

experimental example 1:

(1) dissolving the isolated soy protein powder in water, stirring for 2h at room temperature by a stirrer to obtain 6% (w/v) SPI aqueous solution, and hydrating overnight.

(2) And (3) heating the SPI solution subjected to overnight hydration in a water bath at 95 ℃ for 15min, cooling to room temperature, and continuously stirring in a denaturation process to obtain the modified SPI solution.

(3) Adding 10% (w/w) of commercially available golden dragon fish soybean oil into the modified SPI solution, dispersing at high speed for 3min under the condition of 12000rpm to obtain a crude emulsion, and homogenizing the crude emulsion for 3 times by a 40MPa high-pressure homogenizer to obtain a uniform and stable emulsion.

(4) Preparing SPI emulsion as microgel particles by using an advanced rotary rheometer and applying a shearing force for 450s^-1And (3) balancing at 40 ℃ for 5min, adding 25mMCaSO4 dispersion, then heating to 80 ℃ at the heating rate of 1 ℃/min, balancing at the temperature of 80 ℃ for 10min, and then cooling to 25 ℃ at the rate of 5 ℃/min to obtain the SPI emulsion microgel with the average particle size of 2.75 mu m.

(5) Putting lean pork into a meat cutting machine, adding 3% (w/w) of common salt and 0.4% (w/w) of phosphate, stirring for 6min at a low speed by a blunt knife, then respectively adding 10% (w/w) of soybean oil and 10% (w/w) of SPI emulsion microgel particles with the average particle size of 2.75 mu m by using a saline injection machine by taking soybean oil as a comparison example, and finally stirring for 1min to obtain meat paste containing the soybean oil and meat paste containing the microgel particles. And respectively putting the two meat pastes into a pot for cooking to obtain meat blocks containing soybean oil and meat blocks containing the SPI emulsion microgel particles with the average particle size of 2.75 mu m.

Experimental example 2:

the CaSO4 dispersion in step (4) of example 1 was adjusted to 100mM, otherwise in accordance with example 1, to provide a meat chunk containing SPI emulsion microgel particles having a mean particle size of 4.76 μm.

Example 3:

(1) dissolving the isolated soy protein powder in water, stirring for more than 2h at room temperature by a stirrer to obtain 6% (w/v) SPI aqueous solution, and hydrating overnight.

(2) And (3) heating the SPI solution subjected to overnight hydration in a water bath at 95 ℃ for 15min, cooling to room temperature, and continuously stirring in the denaturation process to obtain the modified SPI solution.

(3) Adding 10% (w/w) of commercially available golden dragon fish soybean oil into the modified SPI solution, dispersing at 13000rpm for 2min to obtain a crude emulsion, homogenizing the crude emulsion for 1 time by a 70MPa high-pressure homogenizer to obtain a stable emulsion, and adjusting the pH of the emulsion to 7.0.

(4) Preparation of SP Using advanced rotational rheometerI emulsion is microgel particles and applies shearing force for 400s^-1And balancing at 35 ℃ for 5min, adding 35mMCaSO4 dispersion, then heating to 80 ℃ at the heating rate of 1 ℃/min, balancing at 80 ℃ for 10min, and cooling to 25 ℃ at the speed of 5 ℃/min to obtain the SPI emulsion microgel with the average particle size of 2.85 mu m.

(5) Putting lean pork into a meat cutting machine, adding 3% (w/w) of salt and 0.5% (w/w) of phosphate, stirring for 6min at a low speed by a blunt cutter, then respectively adding 10% (w/w) of soybean oil and 10% (w/w) of SPI emulsion microgel particles with the average particle size of 2.85 mu m by a saline water injection machine by taking soybean oil as a comparison example, and finally manually stirring for 1min to obtain meat emulsion containing the soybean oil and meat emulsion containing the microgel particles. And respectively putting the two meat pastes into a pot for cooking to obtain meat blocks containing soybean oil and meat blocks containing the SPI emulsion microgel particles with the average particle size of 2.85 mu m.

Example 4:

the pH of the emulsion in step (3) of example 3 was adjusted to 4.0, otherwise in agreement with example 3, to give meat pieces containing SPI emulsion microgel particles having an average particle size of 8.5 μm.

Example 5:

(3) Adding 10% (w/w) of commercially available golden dragon fish soybean oil into the modified SPI solution, dispersing at 13000rpm for 2min to obtain a crude emulsion, and homogenizing the crude emulsion for 1 time by a 40MPa high-pressure homogenizer to obtain a stable emulsion.

(4) Preparing SPI emulsion into microgel particles by using an advanced rotational rheometer and applying a shear force for 500s^-1And balancing at 35 ℃ for 5min, adding 35mMCaSO4 dispersion, then heating to 80 ℃ at the heating rate of 2 ℃/min, balancing at 80 ℃ for 10min, and cooling to 25 ℃ at the speed of 5 ℃/min to obtain the SPI emulsion microgel with the average particle size of 3.5 mu m.

(5) Putting lean pork into a meat cutting machine, adding 2% (w/w) of common salt and 0.5% (w/w) of phosphate, stirring for 6min at a low speed by a blunt knife, then respectively adding 10% (w/w) of soybean oil and 10% (w/w) of SPI emulsion microgel particles with the average particle size of 3.5 mu m by using a saline injection machine by taking soybean oil as a comparison example, and finally manually stirring for 1min to obtain meat paste containing the soybean oil and meat paste containing the microgel particles. And respectively putting the two meat pastes into a pot for cooking to obtain meat blocks containing soybean oil and meat blocks containing the SPI emulsion microgel particles with the average particle size of 3.5 mu m.

Example 6:

adjusting the protein concentration in step (1) of example 5 to 3% (w/v), otherwise in accordance with example 5, resulted in meat pieces containing SPI emulsion microgel particles with a mean particle size of 9.5 μm.

The low fat meat obtained in examples 1-6 above was tested and the results were as follows:

FIG. 2 is a graph showing the particle size of the SPI emulsion microgel particles of examples 1 and 2, and it can be seen that: the size of the prepared emulsion microgel particles under different ionic strength conditions can be regulated, wherein the microgel particles with 25mM salt content are 2.75 mu m, and the microgel with 100mM salt content is 4.76 mu m.

Fig. 3 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 1, and fig. 4 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 2. After the microgel was added to the meat emulsion, the meat emulsion was whiter after the microgel was added compared to the control example in which soybean oil was added, but the color of the cooked meat pieces was not significantly different.

FIG. 5 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 2.75 μm obtained in example 1. FIG. 6 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 4.76 μm obtained in example 2. FIG. 7 is a cross-sectional view of a cooked meat piece containing soybean oil obtained as a comparative example to examples 1 and 2. As can be seen from fig. 5 to 7, the pores of the meat pieces of examples 1 and 2 and the comparative example were not clearly distinguished, and it was concluded that the addition of the microgel particles did not affect the appearance of the meat pieces after cooking.

Fig. 8 shows texture data of cooked meat pieces obtained in examples 1 and 2 and the comparative example, and it can be seen that the larger the particle size of the SPI emulsion microgel added, the larger the hardness and chewiness of the meat pieces.

FIG. 9 is a plot of the particle size of the SPI emulsion microgel particles of examples 3 and 4, and it can be seen that: the size of the microgel particles of the emulsion prepared under different pH conditions can be regulated, the average particle size of the microgel particles prepared from the emulsion with the pH of 7.0 is 2.85 mu m, and the average particle size of the microgel particles prepared from the emulsion with the pH of 4.0 is 8.5 mu m.

Fig. 10 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 3, and fig. 11 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 4. After the microgel was added to the meat emulsion, the meat emulsion was whiter after the microgel was added, but the cooked meat mass was indistinguishable in color, as compared to the control example where the soybean oil was added.

FIG. 12 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 2.85 μm obtained in example 3. FIG. 13 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 8.5 μm obtained in example 4. FIG. 14 is a cross-sectional view of a cooked meat piece containing soybean oil obtained as a comparative example to examples 3 and 4. As can be seen from fig. 12 to 14, the pores of the meat loaves of examples 3 and 4 and the comparative example were not significantly different, and it can be concluded that the addition of the microgel particles did not affect the appearance of the meat loaves.

Fig. 15 shows texture data of cooked meat pieces obtained in examples 3 and 4 and the comparative example, and it can be seen that hardness and chewiness of the meat pieces were changed by adding SPI emulsion microgel having different particle sizes.

FIG. 16 is a graph showing the particle size of the SPI emulsion microgel particles of examples 5 and 6, and it can be seen that: the size of the emulsion microgel particles prepared under different protein concentrations can be regulated, the average particle size of the microgel particles prepared with the protein concentration of 6% (w/v) is 3.5 mu m, and the average particle size of the microgel particles prepared with the protein concentration of 3% (w/v) is 9.5 mu m.

Fig. 17 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 5, and fig. 18 is a laser confocal map (CLSM) of the SPI emulsion microgel particles of example 6. After the microgel was added to the meat emulsion, the meat emulsion was whiter with the microgel added, but the cooked meat mass was indistinguishable in color, as compared to the control with the soybean oil.

FIG. 19 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 3.5 μm obtained in example 5. FIG. 20 is a cross-sectional view of cooked meat pieces containing SPI emulsion microgel particles having an average particle size of 9.5 μm obtained in example 6. FIG. 21 is a cross-sectional view of a cooked meat mass containing soybean oil obtained as a comparative example to examples 5 and 6. As can be seen from fig. 19 to 21, the pores of the meat loaves of examples 5 and 6 and the comparative example were not clearly distinguished, and it can be concluded that the addition of the microgel particles did not affect the appearance of the meat loaves.

Fig. 22 shows texture data of cooked meat pieces obtained in examples 5 and 6 and their comparative examples, and it can be seen that the hardness and chewiness of low fat meat pieces were changed by adding SPI emulsion microgel of different particle sizes, and the larger the particles, the higher the hardness and chewiness.

The present invention has been described with reference to the above embodiments and the accompanying drawings, however, the above embodiments are only examples for carrying out the present invention. It should be noted that the disclosed embodiments do not limit the scope of the invention. Rather, modifications and equivalent arrangements included within the spirit and scope of the claims are included within the scope of the invention.

Claims

1. A method for preparing an emulsion microgel fat substitute, comprising:

s2, adding the edible oil pre-dissolved with the fat-soluble nutritional factors into the dispersed phase solution, dispersing at high speed for 2-5min at the rotating speed of 12000-13000rpm, then homogenizing for 1-3 times at high pressure under the pressure of 10-100MPa to obtain emulsion, controlling the oil phase proportion of the emulsion to be 5-20% (w/w), and adjusting the pH of the emulsion to be 4.0-7.0;

2. The method of preparing an emulsion microgel fat substitute according to claim 1, wherein: the dispersed phase is soybean protein isolate, whey protein isolate or starch.

3. The method of preparing an emulsion microgel fat substitute according to claim 1, wherein: the S1 further comprises hydrating the dispersed phase solution overnight, then bathing in water at 95 ℃ for 15min, and cooling to room temperature to obtain a denatured dispersed phase solution.

4. The method for preparing a microgel fat substitute in emulsion according to claim 1, wherein: the edible oil is one or more of olive oil, soybean oil, fish oil and peanut oil.

5. The method of preparing an emulsion microgel fat substitute according to claim 1, wherein: the fat-soluble nutritional factors are one or more of carotene and lycopene.

6. The method of preparing an emulsion microgel fat substitute according to claim 1, wherein: the inducing treatment is specifically that the emulsion is kept at the constant temperature of 35-40 ℃ for 5min, then 25-100mmol/L CaSO4 solution is added, the heating rate of 1-2 ℃/min is used for heating to 80 ℃, the temperature is kept for 10min, and then the cooling rate of 5 ℃/min is used for cooling to 25 ℃.

7. The method for preparing a microgel fat substitute in emulsion according to claim 1, wherein: the particle size of the emulsion microgel fat substitute is 3-10 mu m.

8. Use of the emulsion microgel fat substitute prepared by the preparation method according to any one of claims 1 to 7 in low fat meat by injecting the emulsion microgel fat substitute into the low fat meat and stirring for 1-2 min.

9. The use of the emulsion microgel fat substitute in low fat meat according to claim 8, wherein: the low fat meat is derived from animal lean including, but not limited to, one or more of pork lean, beef lean, chicken, fish.

10. The use of the emulsion microgel fat substitute in low fat meat according to claim 8, wherein: pretreating low fat meat, adding 2-3% (w/w) salt and 0.4-0.5% (w/w) phosphate, and stirring with low speed and blunt knife for 6 min.