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The Influence of Vegetable Oil Addition Levels on the Fatty Acid Profile and Oxidative Transformation Dynamics in Liver Sausage-Type Processed Meats

cris.lastimport.scopus2025-10-23T06:54:45Z
cris.virtual.author-orcid0000-0002-3090-4073
cris.virtual.author-orcid0000-0003-2765-7267
cris.virtualsource.author-orcid63db6d46-dfd3-4103-baf9-e2e1a43b90cc
cris.virtualsource.author-orcid3304a021-92d4-4458-a240-36ec6986b179
dc.abstract.enIn 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorBilska, Agnieszka
dc.contributor.authorKrzywdzińska-Bartkowiak, Mirosława Hanna
dc.date.access2025-10-07
dc.date.accessioned2025-10-07T12:45:28Z
dc.date.available2025-10-07T12:45:28Z
dc.date.copyright2025-01-24
dc.date.issued2025
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,1
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/foods14030380
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5262
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/14/3/380
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFoods
dc.relation.pagesart. 380
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfatty acids
dc.subject.enliver pâté
dc.subject.ensensory evaluation
dc.subject.envegetable oils
dc.subject.entexture analysis
dc.titleThe Influence of Vegetable Oil Addition Levels on the Fatty Acid Profile and Oxidative Transformation Dynamics in Liver Sausage-Type Processed Meats
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume14