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Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

cris.lastimport.scopus2025-10-23T06:55:31Z
cris.virtual.author-orcid0000-0002-6331-5726
cris.virtual.author-orcid0000-0001-9062-0665
cris.virtual.author-orcid0000-0002-5646-8759
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
cris.virtualsource.author-orcid1f7921d2-77e8-466f-bd15-132067931ce3
cris.virtualsource.author-orcid837eac30-6f77-4b6f-bb01-386975edb99a
cris.virtualsource.author-orcid096e41a9-6ac3-4aa4-9495-6e2699f7f3a3
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis research aimed to evaluate the quality characteristics of cooked and vacuum-packed meatballs reformulated with cold-pressed hempseed oil as a partial pork substitute (0.8%, 2.5%, 4.2%, and 7.5%) during 12 days of storage. The water activity, cooking, and storage losses increased with a higher content of hemp oil (P <0.05). The total saturated fatty acids were reduced by 37.6%, whereas the polyunsaturated fatty acids content improved by 96.1%. Hemp oil addition decreased protein and lipid oxidation during the storage period (P <0.05). The inhibition effect on carbonyl content reached 34.9% and on TBARS values reached 17.5%. Sensory analysis revealed no significant changes to the texture, odour, and taste attributes over 12 days of storage in vacuum packaging. The results indicate that cold-pressed hemp oil can be an alternative ingredient for the production of meat products with improved nutritional value, particularly by enriching them with n-3 αlinolenic fatty acid.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorMontowska, Magdalena
dc.contributor.authorKotecka-Majchrzak. Klaudia
dc.contributor.authorKasałka-Czarna, Natalia
dc.contributor.authorMikołajczak, Beata
dc.contributor.authorSpychaj, Anita
dc.contributor.authorGrygier, Anna
dc.date.accessioned2024-09-09T09:24:49Z
dc.date.available2024-09-09T09:24:49Z
dc.date.issued2025
dc.description.abstract<jats:p> This research aimed to evaluate the quality characteristics of cooked and vacuum-packed meatballs reformulated with cold-pressed hempseed oil as a partial pork substitute (0.8%, 2.5%, 4.2%, and 7.5%) during 12 days of storage. The water activity, cooking, and storage losses increased with a higher content of hemp oil ( P &lt; 0.05). The total saturated fatty acids were reduced by 37.6%, whereas the polyunsaturated fatty acids content improved by 96.1%. Hemp oil addition decreased protein and lipid oxidation during the storage period ( P &lt; 0.05). The inhibition effect on carbonyl content reached 34.9% and on TBARS values reached 17.5%. Sensory analysis revealed no significant changes to the texture, odour, and taste attributes over 12 days of storage in vacuum packaging. The results indicate that cold-pressed hemp oil can be an alternative ingredient for the production of meat products with improved nutritional value, particularly by enriching them with n-3 α-linolenic fatty acid. </jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,6
dc.description.number5
dc.description.points40
dc.description.volume31
dc.identifier.doi10.1177/10820132231211936
dc.identifier.eissn1532-1738
dc.identifier.issn1082-0132
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1719
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Science and Technology International
dc.relation.pages405-414
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enHempseed oil
dc.subject.enpork meatballs
dc.subject.enfatty acids
dc.subject.enoxidation
dc.subject.enphysicochemical characteristics
dc.subject.ensensory evaluation
dc.titleChanges in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage
dc.typeJournalArticle
dspace.entity.typePublication