Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

Abstract

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

“…The fat that is present in meat products has positive effects on texture, juiciness, colour, tenderness, and overall palatability as well as on the formation of characteristic and desirable aromas and flavour (lipid-derived volatiles, lipolysis, moderate lipid oxidation, etc.) of these products [6].…”

“…However, it must be acknowledged that fat substitution is a very difficult task since animal fat plays a very important technological role in the flavour, juiciness, textural properties, and cook yield of products [5]. In this way, several strategies to reduce the fat content in meat products are based on (i) the direct addition of oils with a healthy lipid profile; (ii) the addition of encapsulated oils in different matrices; and (iii) the use of structured oils, which include oleogels or gelled emulsions [6].…”

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

“…Nevertheless, it should be borne in mind that reducing or replacing the fat content in a meat product is not an easy task. Animal fat is a basic ingredient in the processing of meat products due to its technological (to improve emulsion stability, the impact on rheological and structural capacities, and the adjustment of the drying process in dry-cured meat products, among others) and sensory properties (positive effects on hardness, juiciness, color, tenderness, palatability, and so on) [ 15 , 16 ]. Additionally, the addition of vegetables or marine oils with a healthier fatty acid profile may cause an acceleration of lipid oxidation reactions, which can lead to a decrease in the product shelf life as well as a deterioration of their sensorial and nutritional properties [ 17 ].…”

Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food

“…The incorporation of unencapsulated fish oils from cod ( Gadus morhua ) liver and salmon ( Salmo salar ) as partial substitutes (up to 15% w / w ) of native fat in beef patties resulted in higher cooking losses and decreased hardness compared to samples that contained commercial encapsulated oils obtained from anchovies ( Engraulis ringens ) and sardines ( Sardinops sagax sagax ) [ 102 ]. Fish oils can also be incorporated in combination with gelling complexes or in the form of oil/water emulsions [ 103 , 104 ]. Domínguez et al [ 105 ] studied the influence of partial pork backfat replacement by fish oil (50% and 75%) in liver pâté.…”