Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty

Worawut Thammawong

School of Applied Science, Faculty of Interdisciplinary Studies, Khon Kaen University, Nong Khai, 43000, Thailand.

Nachayut Chanshotikul

School of Applied Science, Faculty of Interdisciplinary Studies, Khon Kaen University, Nong Khai, 43000, Thailand.

Bung-Orn Hemung

School of Applied Science, Faculty of Interdisciplinary Studies, Khon Kaen University, Nong Khai, 43000, Thailand.

DOI: https://doi.org/10.14456/apst.2025.83

Keywords: Low-fat patty Fat replacer Tomato pomace pectin Natural calcium Fish bone powder

Abstract

Reducing fat in pork patties while maintaining quality is challenging due to their high fat content. A potential solution has been focused on substituting fat with fat replacers (FRs), particularly those derived from agricultural by-products. This study developed an alternative FR by inducing gelation of mixed pectin (from tomato pomace and commercial sources) with calcium from catfish bone powder and evaluated its application in pork patties. Pork patties with 0, 25, 50, 75, and 100% fat substitution by FR were analyzed for their qualities. Results showed a significant fat reduction from 23.72 to 7.44% with 100% FR substitution, accompanied by an increased calcium content, suggesting improved nutritional quality. However, FR substitution exceeding 25% led to color changes and reduced overall acceptance. Notably, after one week of storage at 4 °C, rancidity 2-thiobarbituric acid reactive substances (TBARS) value was significantly lower in patties with 25% FR substitution. Therefore, producing reduced-fat pork patties with a suitable level of fat replacer appears feasible for maintaining desirable quality.

How to Cite

Thammawong, W., Chanshotikul, N. ., & Hemung, B.-O. (2025). Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty. Asia-Pacific Journal of Science and Technology, 30(05), APST–30. https://doi.org/10.14456/apst.2025.83

References

Secretariat. Southeast Asian Fisheries Development Center (SEAFDEC). Fishery Statistical Bulletin of Southeast Asia 2020. SEC/ST/56. 1st ed. Bangkok: SEAFDEC; 2023.

Sriuttha M, Chanshotikul N, Hemung B. Calcium extraction from catfish bone powder optimized by response surface methodology for inducing alginate bead. Heliyon. 2024;10(9): e30266.

Yin T, Reed ZH, Park JW. Gelling properties of surimi as affected by the particle size of fish bone. LWT Food Sci. 2014;58(2):412-416.

Hemung B., Yongsawatdigul J., Chin KB., Limphirat W. Siritapetawee, J. Silver carp bone powder as natural calcium for fish sausage. J Aquatic Food Prod Technol. 2018; 27(3):305-315.

Hemung B, Chanshotikul N, inventors; Khon Kean University, assignee. Jam production powder. Thailand Petty Patent No.19561. 2022;5: 6-12. [in Thai]

Szymański P, Łaszkiewicz B, Kern-Jędrychowska A, Siekierko U, Kołożyn-Krajewska D. The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products. Meat Sci. 2023; 196:109031.

Gastaldello A, Giampieri F, De Giuseppe R, Grosso G, Baroni L, Battino M. The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets. Trends Food Sci Technol. 2022; 127:263-271.

Yiannakou I, Barber LE, Li S, Adams-Campbell LL, Palmer JR, Rosenberg L, et al. A prospective analysis of red and processed meat intake in relation to colorectal cancer in the black women’s health study. J Nutr. 2022; 152(2):1254-1262.

Chung C, Smith G, Degner B, McClements DJ. Reduced fat food emulsions: Physicochemical, sensory, and biological aspects. Crit Rev Food Sci. Nutr. 2016; 56(4):650–685.

Kim TK, Yong HI, Jung S, Kim YB, Choi YS. Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions. Meat Sci. 2020; 163:108079.

Heck RT, Saldãna E, Lorenzo JM, Correa LP, Fagundes MB, Cichoski AJ, et al. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Sci. 2019; 156:174–182.

Chanshotikul N, Jirukkakul N, Sengkhamparn N, Hemung B. Increasing calcium and dietary fiber of Mu Yor using fish bone and Konjac flour. Asia Pac J Sci Technol. 2018 ;23(1):1-8.

Adimas MA, Abera BD. Valorization of fruit and vegetable by-products for extraction of pectin and its hydrocolloidal role in low-fat yoghurt processing. LWT – Food Sci Technol. 2023; 189:115534.

Ahsan M, Ashraf H, Iahtisham-Ul-Haq, Liaquat A, Nayik GA, Ramniwas S, et al. Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacer in muffins. Food Chem X. 2024; 23:101539.

Khubber S, Chaturvedi K, Thakur N, Sharma N, Yadav SK. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocoll. 2021; 111(5):106240.

Nawaz A, Irshad S, Walayat N, Li Z, Qin Z, Yuan Z, et al. Effect of structurally different pectin combined with polyphenol on water distribution, protein oxidation and heterocyclic amines formation in meat-based snacks. LWT – Food Sci Technol. 2024; 193:115754.

Lasunon P, Sengkhamparn N. Effect of ultrasound-assisted, microwave-assisted and ultrasound-microwave-assisted extraction on pectin extraction from industrial tomato waste. Molecules. 2022; 27(4):11-57.

Kim HS, Chin KB. Effects of drying temperature on antioxidant activities of tomato powder and storage stability of pork patties. Korean J Food Sci Anim Resour. 2016;36(1):51-60.

Câmara AKFI, Ozaki MM, Santos M, Vidal VAS, Ribeiro WO, Paglarini CDS, et al. Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages. Food Struct. 2021; 28:100187.

Food and Agriculture Organization of the United Nations. Food energy – methods of analysis and conversion factors. FAO Food Nutr.2003; 77: 6-8.

Bellucci ERB, Munekata PES, Pateiro M, Lorenzo JM, Barretto ACDS. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci. 2021; 171:108284.

Wei AS, Brishti FH, Sani MSA, Ishamri I, Sarbon NM, Ismail-Fitry MR. Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties. LWT – Food Sci Technol. 2024; 201:116231.

Deng P, Teng S, Zhou Y, Liu Y, Liao B, Ren X, et al. Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level. Meat Sci. 2024; 215:109541.

Navarro-Gonzalez I, Garcia-Valverde V, Garcia-Alonso J, Periago MJ. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Res Int. 2011; 44(5):1528-1535.

Grassino AN, Brnčić M, Vikić -Topic D, Roca S, Dent M, Brnčic SR. Ultrasound assisted extraction and characterization of pectin from tomato waste. Food Chem. 2016; 198:93-100.

Hemung B, Chin KB. Effect of fish sarcoplasmic protein on quality attributes of no-fat chicken sausages mediated by microbial transglutaminase. Korean J Food Sci Anim Resour. 2015; 35(2):225–231.

Lee JS, Han J. Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties. Food Res Int. 2024; 176:113832.

Gao Y, Li M, Zhang L, Wang Z, Yu Q, Han L. Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat. LWT – Food Sci Technol. 2021; 149:111986.

Fontes-Candia C, Martínez-Sanz M, Gómez-Cortés P, Calvo MV, Verdú S, Grau R, et al. Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation. LWT-Food Sci Technol. 2023; 180:114705.

Malde MK, Bügel S, Kristensen M, Malde K, Graff IE, Pedersen JI. Calcium from salmon and cod bone is well absorbed in young healthy men: A double-blinded randomised crossover design. Nutr. Metab. 2010;7(61):1-3.

Kim HS, Hur SJ. Effects of in vitro human digestion on the antioxidant activity and stability of lycopene and phenolic compounds in pork patties containing dried tomato prepared at different temperatures. J Food Sci. 2018; 83(7):1816-1822.