Abstract: In order to develop low-fat meat products, the effect of partially replacing pork back fat with apple pomace combined with pre-emulsified sesame oil on the water holding/oil binding capacity, color, texture profile analysis (TPA), fat content, dynamic rheology, and sensory properties of pork meatballs was examined. The results showed that partial replacement of pork back fat with apple pomace combined with pre-emulsified sesame oil increased the hardness and chewiness, and reduced the crude fat content of meatballs. An ascending trend in the water holding/oil binding capacity and yellowness (b* value) was observed with increasing level of apple pomace. The rheological analysis demonstrated that the storage modulus G’ progressively increased with increasing level of apple pomace. However, both a* value and sensory evaluation score increased firstly and then decreased with increasing level of apple pomace up to 3%. The sensory score of the sample with 2% apple pomace was closest to the control meatballs, 74.02 ± 1.04 versus 75.92 ± 0.85, without any significant difference between them (P > 0.05). From an economic perspective, 2% apple pomace combined with pre-emulsified sesame oil was determine to be optimum for partially replacing pork back fat in meatballs.

Key words: apple pomace, pre-emulsified oil, low-fat, meatballs, dynamic rheology