Abstract: In this study, high internal phase Pickering emulsions (HIPEs) stabilized by β-lactoglobulin nanoparticles (β-LGNPs) were used to replace animal fat in minced meat products in order to improve product quality and reduce saturated fatty acid intake. The experimental results showed that with increasing level of emulsion replacement, the quality of pork patties was gradually improved. When the replacement ratio was 100%, the cooking yield was increased from 75.53% to 89.47%, and the texture characteristics hardness, elasticity and chewiness were improved. Addition of HIPEs reduced the thiobarbituric acid reactive substances (TBARS) value of the patties after heating, indicating the emulsion system’s ability to suppress the oxidation of lipids, and improved the color and water and oil retention. Microstructural studies showed that all samples formed a sponge-like (honeycomb-like) structure due to protein aggregation after heating. The distribution of lipids droplets in all fat replacement groups was relatively uniform, indicating that HIPEs maintained good stability during heating. The protein digestion rate was also increased with increasing level of HIPEs. This study provides a theoretical basis for the application of HIPEs as a fat substitute in minced meat products.

Key words: high internal phase Pickering emulsions; fat substitution; patties