Bilska Agnieszka, Krzywdzińska-Bartkowiak Mirosława
Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland.
Foods. 2025 Jan 24;14(3):380. doi: 10.3390/foods14030380.
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver pâté-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils.
在肉制品生产中，主要富含饱和脂肪酸的动物脂肪被用作配方成分。为了提高肉制品的质量和脂肪酸组成，可用植物油部分替代动物脂肪。这种方法旨在实现更有利的多不饱和脂肪酸/饱和脂肪酸比例以及n-6:n-3多不饱和脂肪酸比例，使其更接近营养组织推荐的值。因此，本研究的目的是确定用选定的植物脂肪替代20%和40%的动物脂肪对肝泥型加工肉脂肪部分组成变化及其氧化稳定性的影响。对从零售商处购买的油以及实验样品中的脂肪酸含量进行了分析。在实验香肠冷藏储存期间，评估了初级氧化产物（过氧化值（PV））和次级氧化产物（硫代巴比妥酸反应物（TBARS））含量的变化以及感官品质的变化。分析包括横截面颜色、香气、质地、咸味和味道。研究表明，用植物油替代20%的动物脂肪会使产品具有高感官吸引力和氧化稳定性，优于替代40%动物脂肪的产品。在测试的植物油中，与含有亚麻籽、玉米、向日葵和大豆油的样品相比，含有菜籽油的样品表现出最高的氧化稳定性以及最有利的、接近营养推荐的n-6至n-3脂肪酸比例。
