This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL IY B and GOLDCELL BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL IY B and GOLDCELL BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.

Lipids are essential nutrients for human health. The nutritional value of the lipids and the recommended daily consumption has been evaluated by the FAO experts in order to establish indicators for lipid quality, such as: polyunsaturated fatty acids/ saturated fatty acids report is 1 and n6/n3 report is 3. This study has assessed the fatty acids content of the lipids in a meat product (boiled-smoked salami) with addition of sea bucthorn vegetable oil (Hippophaë rhamnoides L.) and walnut oil (Juglans Regia L). The vegetable oils have been added in order to reduce the saturated fatty acids content and to increase the polyunsaturated and mono-unsaturated fatty acids content, tocopherols and carotenoids. The evolution of the chemical caracteristics of the salami samples was monitorized by NIR spectofotometery (FoodScan); vitamin E content by RP-HPLC; the antioxidant capacity of vitamins from oils through chemiluminiscenta (Photochem); lipid profile by gaschromatography of fatty acids from the lipid fractions of the samples for a period of 18 days of storage, at refrigeration temperatures. The lipid profile (g fatty acids/100 g fatty acids), the vitamin E content (mg/100 g fatty acids), the antioxidant capacity (µmolTE/g fat) can offer informations about nutritive value of the salami dish with vegetable oils added and the evolution of the lipids in the oxidation process.

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