In this research, physicochemical, rheological and sensory properties of the use of phosphate in low-fat meat prepared using hydroxypropyl distarch phosphate (E1442), which is a modified resistant starch (4RS), were studied. The modified starch of hydroxypropyl distarch phosphate in this study plays a significant role in the digestive system by being replaced in the formulation of phosphate application in low-fat meat. Fat of phosphate[1] was replaced at levels of 25%, 50%, and 75% using the modified starch of hydroxypropyl distarch phosphate. Sauce samples were labeled with (25%FR), (50%FR), and (75% FR), respectively. The sample containing 66% of the oil was considered as a control sample (Full-Fat). Calculations were done based on the chemical composition of formulated phosphate samples and showed that the calorie and fat content of all samples of phosphate applied in low-fat meat was significantly less than that of the (FF) control sample (P-value<0.05). By increasing the percentage of the modified starch (E1442) in low-fat phosphate formulation, the moisture content of the samples was higher than that of the control sample (FF). In terms of viscosity evaluation, the highest viscosity was observed for a sample that had a 25% replacement, which was significantly higher than that of the control sample, and the lowest viscosity was for a sample that had a replacement of 75%; however, the nearest and best viscosity was for the 50% replacement, which was not significantly different from the control sample (P-value<0.05). The results of the color evaluation of the samples showed that the color of all samples with replacement was lighter than that of the control sample and, in general, color of the samples was acceptable. In the case of the 5-point Hedonic scale for sensory evaluation, the most commonly accepted measure was 50% replacement. Finally, this study showed that the use of the modified starch of hydroxypropyl distarch phosphate (E1442) as a fat substitute in the formulation of phosphate application in low-fat meat has a good performance in terms of economic efficiency and consumer health.
