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

Abstract

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.

Hemp Seeds (Cannabis sativa L.) as a Valuable Source of Natural Ingredients for Functional Foods—A Review

“…Comparing the nutritional profile of hemp seeds with those of other natural sources highlights their diversity and significant potential (high content in proteins, lipids, and some vitamins and minerals) [46,47]. Hemp milk, derived from whole seeds, has become an appealing alternative to soy and nut milk, not only offering a nutritional source, but also potential health benefits, including cholesterol reduction [48,49] (Table 2). In the food industry, proteins are widely used in various forms, due to their nutritional value and technological and functional properties that can influence the behavior and performance of ingredients [19,21,34,50].…”

“…Protein foaming is essential in producing various foods and this process depends on protein adsorption at the air-water interface, their configuration, and the formation of cohesive viscoelastic films. Protein concentration, solubility, and hydrophobicity can significantly influence this process [21,23,49]. Water Holding Capacity (WHC) and Oil Holding Capacity (OHC) [13] represent valuable aspects of protein functionality in food systems.…”

“…Results have indicated that the digestion of hemp proteins can generate bioactive peptides with antioxidant [2], antihypertensive [14], antimicrobial [29], and cytomodulatory benefits. Peptides resulting from the hydrolysis of hemp proteins have demonstrated hypertensive [49], hypocholesterolemic [48], and hypoglycemic activity, indicating their potential in managing cardiovascular risks [57] and other conditions [49,57].…”

“…The health benefits of dietary fibers are well-known and associated with positive effects on the digestive tract, cholesterol reduction, and blood glucose level management [48,49]. The fermentation of fibers in the colon generates short-chain fatty acids (SCFAs) [14], which play beneficial roles both at the intestinal and systemic levels.…”

“…Phytosterols, compounds with a structure like cholesterol [49], are essential in hemp seeds (Cannabis sativa L.). Unlike cholesterol, phytosterols cannot be synthesized by the human body and can be found exclusively in plants.…”