Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality

In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were used as functional ingredients to evaluate two different HIPEs as pork back fat (PBF) replacers in the meatballs. Six different formulations were prepared by the replacement of PBF with water, HIPEs and HIPEs loaded with tea polyphenols. Physical, chemical and sensory indexes of meatballs were assessed. Compared with the control group, there were significant differences in all indexes expect pH (P