Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat DOI Creative Commons
Silvia Jane Lombardi, Filomena Nazzaro,

Luigi Grazia

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1427 - 1427

Published: April 21, 2025

The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo (Bubalus bubalis), with its high protein content, low intramuscular fat, favorable fatty acid profile, offers a promising base formulations. However, content may compromise texture, juiciness, flavor, necessitating strategies optimize product quality. This study investigated effects replacing pork inulin pumpkin seed oil in cooked buffalo product, focusing on compositional, oxidative, microbiological, parameters. Two plant-based ingredients were selected: from chicory, used as mimic due gel-forming ability, oil, structural analog antimicrobial activity. Preliminary trials identified optimal concentrations balancing functional performance. A 2% inclusion exceeding vitro MIC (0.4–1.5%), ensured effectiveness food matrix. Reformulated exhibited significantly reduced (p < 0.05), enhanced fiber, lipid profile rich polyunsaturated acids (>45%), qualifying European Union health claims. Oxidative stability improved 0.01), analysis revealed aroma complexity, nutty roasted notes. Microbiological assessments confirmed protective effect against spoilage bacteria. These results support development nutritionally improved, microbiologically safer such mortadella-style sausage, also offering broader innovation reformulating products.

Language: Английский

Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat DOI Creative Commons
Silvia Jane Lombardi, Filomena Nazzaro,

Luigi Grazia

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1427 - 1427

Published: April 21, 2025

The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo (Bubalus bubalis), with its high protein content, low intramuscular fat, favorable fatty acid profile, offers a promising base formulations. However, content may compromise texture, juiciness, flavor, necessitating strategies optimize product quality. This study investigated effects replacing pork inulin pumpkin seed oil in cooked buffalo product, focusing on compositional, oxidative, microbiological, parameters. Two plant-based ingredients were selected: from chicory, used as mimic due gel-forming ability, oil, structural analog antimicrobial activity. Preliminary trials identified optimal concentrations balancing functional performance. A 2% inclusion exceeding vitro MIC (0.4–1.5%), ensured effectiveness food matrix. Reformulated exhibited significantly reduced (p < 0.05), enhanced fiber, lipid profile rich polyunsaturated acids (>45%), qualifying European Union health claims. Oxidative stability improved 0.01), analysis revealed aroma complexity, nutty roasted notes. Microbiological assessments confirmed protective effect against spoilage bacteria. These results support development nutritionally improved, microbiologically safer such mortadella-style sausage, also offering broader innovation reformulating products.

Language: Английский

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