Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer

•The incorporation of electro–activated ascorbate solution (EAS) enhanced total antioxidant capacity.•EAS addition decreased residual nitrite and carbonyl content.•Combination of EAS with fat replacer declined fat oxidation over 3 weeks.•Color difference was not affected by EAS and Pickering emulsion.•Effect of EAS on textural properties differed in samples with and without fat replacement. Effect of electro-activated ascorbate solution (EAS) on physico-chemical properties of processed meat produced with animal fat and xanthan-canola protein Pickering emulsion (PE) as total fat replacer was investigated. EAS was used as water replacement (0, 25, 50, 75, 100 %) in the formulation. EAS addition increased total antioxidant capacity and decreased residual nitrite, regardless in both formulations. Significant decrease in carbonyl content was observed for all samples prepared with animal fat or PE as fat replacer after 21 days storage at 4 °C. Moreover, addition of EAS to the batter formulation had significant antioxidant effect against fat oxidation. In samples containing animal fat, there was a significant increase in malondialdehyde (MDA) concentration after 21 days storage, whereas in samples made with PE, the MDA concentration was significantly lower after the same storage period. Furthermore, the sample with no EAS addition (100 % water of the formulation), was characterized by a significant increase in MDA after 21 days storage. Regarding the color difference, expressed as ΔE, a significant difference was observed only in cooked meat batter made with total water replacement. EAS addition increased firmness and chewability in meat samples with fat and didn't have significant effect on samples made with PE.