Vegetable oils in emulsified meat products: a new strategy to replace animal fat

Abstract

The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

“…As indicated by recent studies [ 9 , 10 , 11 , 12 , 13 , 14 , 15 ], the addition of vegetable oils, including, for example, flaxseed oil, chia oil, hemp oil, canola oil, olive oil, sunflower oil, tiger nut oil, algae oil, or the use of vegetable oils as a substitute for animal fat in meat products meets the nutritional demand for enriching such products with unsaturated fatty acids (n-3, n-6, and n-9). Excessive consumption of animal products with large amounts of fat leads to obesity, and increases the risk of cardiovascular disease and the risk of developing certain cancers, such as of the colon [ 9 ]. In addition, consumers of meat preparations seek products containing natural ingredients, and insist that the use of synthetic additives be minimized or discontinued [ 2 ].…”

“…According to Rodriguez-Estrada et al [ 49 ], vegetable fats can be lost or reacted during thermal processing. Reductions in the fat content of meat products using a substitute for animal fat, most commonly lard, with vegetable fats have been confirmed in a number of research papers [ 9 , 10 , 11 , 13 , 14 ]. In a study by Barros et al [ 11 ], a significant decrease in the fat content of hamburgers was observed with animal fat replacement in the form of tiger nut oil.…”

APLICACIONES DE ENMIENDAS ORGÁNICAS E INORGÁNICAS EN GRANADO (Punica granatum L.) ‘WONDERFUL’: CONCENTRACIÓN DE NUTRIENTES EN HOJA

“…Perdas de peso por cozimento para sistemas de emulsão de carne com redução de gordura, são afetadas pelo tipo de óleo vegetal usado e tipo de cozimento proposto, e o uso de óleo vegetal aumentam estes valores (Choi et al, 2009). A aceitação deste produto pode ser limitada pelo consumidor, pois a inclusão de óleo vegetal precisa apresentar boas características nas propriedades tecnológicas com o menor impacto na aceitação global do produto (Ganesan et al, 2018;Lima et al, 2022). Porém, a principal vantagem da utilização de óleo vegetal em substituição àgordura animal em produtos cárneos é aumentar a razão entre ácidos graxos poliinsaturados e saturados, além de diminuir a razão entre ômega 6 e ômega 3, valores importantes para a saúde do consumidor.…”

“…Porém, a principal vantagem da utilização de óleo vegetal em substituição àgordura animal em produtos cárneos é aumentar a razão entre ácidos graxos poliinsaturados e saturados, além de diminuir a razão entre ômega 6 e ômega 3, valores importantes para a saúde do consumidor. (Lima et al, 2022) A composição química, em proteína e resíduo mineral fixo não apresentaram diferença estatística significativa. Nos estudos de Lacerda (2016), ao comparar a formulação controle com as formulações que continham substituições de gordura animal por óleo de canola em linguiça crua, não foi encontrado diferença entre os tratamentos para a composição química.…”

Quality characteristics of field muskmelon seed oil extracted by different processes

“…Notably, the seeds also contain a considerable quantity of oil (33-38%). Vegetable oils are important nutrients for humans (Lima et al, 2022). Muskmelon seeds contain a good amount of crude fat up to 30% (Amin et al, 2018).…”