Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Abstract

Consumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.

The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment

“…Moreover, they take more time to be digested in the stomach Foods 2024, 13, 304 2 of 17 than proteins or carbohydrates, delaying the feeling of hunger. Fats not only supply energy but also serve as the precursors of glycolipids and phospholipids, two crucial components in cell membranes [3]. Several research studies have shown a correlation between the consumption of animal fats in a balanced diet and a lower incidence of cardiovascular illnesses and related risk factors, including obesity, insulin resistance, and tumours [4][5][6].…”

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

“…However, the applications of the oil-in-water emulsions are limited in food systems due to physical instability, soft texture and oxidation problems [ 7 ]. To overcome these problems, several strategies have been developed, including the utilization of proteins (soy proteins, sodium caseinate, whey proteins, corn germ protein), carbohydrates (starches, konjac glucomannan, cellulose, inulin, oat fiber, polysaccharide), hydrocolloids (xanthan, locust bean gum) and even natural antioxidants (curcumin, carotenes, annatto bixin, capsorubin) [ 8 , 9 , 10 ]. Zhang et al [ 11 ] used water-soluble β-glucan to make low-fat sausages with the presence of peanut protein isolate or soy protein isolate, which significantly improved the water-holding capability and increased the hardness, chewiness and cohesiveness of prepared sausages.…”