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

Ruíz‐Capillas, Claudia; Herrero, Ana M.

doi:10.3390/foods10112578

Cited by 9 publications

(7 citation statements)

References 11 publications

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“…According to several studies, the most suitable phase for modification is the preparation phase, where reformulation is ideal for developing a range of derived products with known compositions and properties ( Ruiz-Capillas and Herrero, 2021 ). The lipid and fatty acid content can be modified and/or functional ingredients such as fiber, vegetable proteins, monounsaturated or polyunsaturated fatty acids, vitamins, minerals, and phytochemicals can be added; even whole foods such as walnuts or seaweed can be incorporated ( Macho-González et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

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Section: Resultsmentioning

confidence: 99%

Strategies for Healthier Meat Foods: An Overview

Espinales,

Baldeón,

Bravo

et al. 2024

Prev. Nutr. Food Sci.

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“…A current trend that is attracting considerable attention is the use of plant-based ingredients as multifunctional compounds in meat products. This is due to the added nutritional value and bioactive compounds and also to technological interest [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

et al. 2023

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The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

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“…To address this concern, the meat industry grapples with the challenge of researching and adopting different alternatives for producing healthier meat products, with a lower fat content and a better fatty acid profile [ 3 , 4 , 5 , 6 ]. One of the most current modalities to improve the fat profile in meat products is reformulation by reducing fat content and/or replacing the added animal fat (commonly pork backfat) with vegetable and/or marine oils, characterized by a lower content of saturated fatty acids (SFA) and a higher content of unsaturated fatty acids, both monounsaturated (MUFA) and polyunsaturated (PUFA) [ 7 , 8 ]. Animal fats possess intrinsic and unique features such as specific texture, mouth feel, juiciness, taste, and flavor, all of which positively contributes to the sensory acceptability of comminuted meat products.…”

Section: Introductionmentioning

confidence: 99%

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

Cîrstea (Lazăr),

Nour,

Corbu

et al. 2023

Foods

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Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.

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

Abstract: Meat and meat products are very popular foods and widely accepted by consumers [...]

Cited by 9 publications

References 11 publications

Strategies for Healthier Meat Foods: An Overview

Strategies for Healthier Meat Foods: An Overview

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

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