Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy

Abstract

This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

“…The Raman spectral region around 1600–1700-cm −1 is the one most often used to extract information on the protein secondary structure [ 17 , 18 , 20 ]. This spectral region is dominated by an amide I band ( Figure 1 ), a strong band that primarily represents the C=O stretching vibrations of the amide groups (coupled to in-plane bending of the N–H bonds and stretching of the C–N bonds) [ 17 , 18 , 20 ]. Figure 1 compares SPI/G and SPI/EG, where a shift can be observed in the maximum absorption frequency from 1659.5 to 1665.8 cm −1 .…”

“…Preparation of these EGs renders lipid materials with suitable technological and nutritional properties (adjusted to health recommendations), provided that the appropriate ingredients for both purposes are used [ 2 , 5 , 6 ]. Under these conditions, in addition to their components and technological characteristics, it could also be necessary to take structural aspects into account to globally address their stability since the interactions between their components and structural state could affect the mechanical properties of EGs [ 1 , 14 , 15 , 16 , 17 ] and compromise their use in food products. In this field of research, Raman spectroscopy could play a vital role in providing the relevant structural information about the formation of EGs.…”

“…Raman spectroscopy is a direct technique which has proven useful in simultaneously providing structural information about the different components (lipids, proteins, etc.) used to prepare EGs [ 17 , 18 , 19 , 20 , 21 , 22 ]. Some authors have already proven the potential of this spectroscopic technique in studying the structural changes taking place when emulsions are formed using model systems [ 19 , 22 ] and specific EGs [ 16 , 17 ].…”

“…used to prepare EGs [ 17 , 18 , 19 , 20 , 21 , 22 ]. Some authors have already proven the potential of this spectroscopic technique in studying the structural changes taking place when emulsions are formed using model systems [ 19 , 22 ] and specific EGs [ 16 , 17 ]. Gel matrix and emulsion droplet structures and interactions between the two can impact EG structures and hence their mechanical properties and stability [ 3 , 4 ].…”

Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

“…This strategy can be quickly applied by the meat industry. Regarding the reformulation of meat and meat products, different strategies have been explored to optimize the composition of these products, make them healthier and bring them in line with health recommendations and nutritional guidelines promoted by public bodies in response to new consumer demands [1]. There are basically two meat product reformulation strategies: reduce or eliminate certain unhealthy ingredients (salt, nitrites, saturated fatty acids, etc.)…”