... Many strategies have been carried out to reduce or replace the saturated fat in meat products, polysaccharides (Nowak, Von Mueffling, Grotheer, Klein, & Watkinson, 2007), vegetable oils (Del Nobile, Conte, Incoronato, Panza, Sevi, & Marino, 2009;Choi, et al., 2010) and proteins (Gao, Zhang, & Zhou, 2015) are used commonly for substitute. Using vegetable oils to substitute animal fat seems to be potential and applicable, and a lot of attempts have been reported with canola oil (Barbut et al., 2016a), olive oil (Del Nobile, Conte, Incoronato, Panza, Sevi, & Marino, 2009), linseed oil (Berasategi, et al., 2014), soybean oil and flaxseed oil (Barbut & Marangoni, 2019). However, vegetable oils are different from animal fats in consistency, color and flavor, furthermore, it would form small sized fat globules in the system (Barbut & Marangoni, 2019;Herrero, Carmona, Pintado, Jiménez-Colmenero, & Ruiz-Capillas, 2012). ...