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

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

Food Sci Technol Int. 2023 Nov 7:10820132231211936. doi: 10.1177/10820132231211936. Online ahead of print.

ABSTRACT

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 < 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 α-linolenic fatty acid.

PMID:37936377 | DOI:10.1177/10820132231211936

https://pubmed.ncbi.nlm.nih.gov/37936377/?utm_source=Chrome&utm_medium=rss&utm_campaign=pubmed-2&utm_content=1Ds1JEbG0OWaBdqM3tTUGjkFhFGaOtMecPdpuvzbuubWi6d9Fn&fc=20231022105433&ff=20231108072511&v=2.17.9.post6+86293ac November 8, 2023 11:00 am