Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

Mycotoxins in meat products

Mycotoxin presence in meat products is principally due to the development of toxigenic moulds during ripening, which concretely affect the dry-cured ones. Ochratoxin A (OTA) is the most prevalent mycotoxin in dry-cured hams and fermented sausages. Apart from collecting information on the main toxigenic moulds in dry-cured meat products, the objective of this review is to compile data about the mycotoxin prevalence and the tools for their mitigation. Although no very extensive studies have been performed on the mycotoxin occurrence in such products, much research has been conducted over the last 15 years, particularly in the European Mediterranean countries. Large differences in OTA incidence and amount have been reported, which can be due to differences in the processing followed, the climatic conditions of the producing region, the mould population present or the used detection method. Nevertheless, most of the mean and maximum OTA values observed in dry-cured meat products are above the maximum level of 1 μg/kg recommended officially for pork products in Italy. Aflatoxin B1, cyclopiazonic acid, sterigmatocystin and citrinin are only occasionally reported from dry-cured meat products. To control mycotoxin contamination, manufacturers have several strategies available, with the biopreservation ones being the most appropriate, since the modification of environmental parameters is not feasible, especially in products with long ripening. Native microorganisms alone or in combination with plant extracts are sustainable biopreservatives with a special interest in dry-cured meat products to mitigate the mycotoxin contamination. All these strategies are extensively described in this review, with special attention paid to OTA.

Campylobacter control strategies at postharvest level

Campylobacter is highly associated with poultry and frequently causes foodborne illness worldwide. Thus, effective control measures are necessary to reduce or prevent human infections. In this review, Campylobacter control methods applicable at postharvest level for poultry meat during production, storage, and preparation are discussed. Drying and temperature are discussed as general strategies. Traditional strategies such as steaming, freezing, sanitizing, organic acid treatment, and ultraviolet light treatment are also discussed. Recent advances in nanotechnology using antibacterial nanoparticles and natural antimicrobial agents from plants and food byproducts are also discussed. Although advances have been made and there are various methods for preventing Campylobacter contamination, it is still challenging to prevent Campylobacter contamination in raw poultry meats with current methods. In addition, some studies have shown that large strain-to-strain variation in susceptibility to these methods exists. Therefore, more effective methods or approaches need to be developed to substantially reduce human infections caused by Campylobacter.

Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

Radical species generating technologies for decontamination of Listeria species in food: a recent review report

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.

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

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.

Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications

Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L^⁎ values and decreased the a^⁎ and b^⁎ values and T₂ relaxation time of the low-fat frankfurters (P < 0.05). Of note, 50% fat substitution by HMQE yielded higher WHC, textural properties, gel strength, immobilized water percentage and G' value of the frankfurters than others. HMQE incorporation changed the protein secondary structure from α-helix to β-sheet, forming a compact and uniform gel network structure with small cavities. Moreover, 50% fat substitution by HMQE did not affect sensory characteristics and improved the fat oxidative stability during storage. Therefore, the incorporation of HQME as a partial fat substitute resulted in nutritional benefits and quality enhancements, indicating that HQME could serve as a promising fat alternative in manufacturing low-fat frankfurters with desirable attributes.

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<102 CFU/g).

Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices

Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming. In this sense, due to its high yield, good adaptation to climate change and high nutritional potential, Moringa oleifera may be an alternative means of fortifying products, in order to improve different food matrices. The different parts of this plant (leaves, seeds, flowers, pods, roots…) can be marketed for their nutritional and medicinal attributes. In this analysis, various scientific studies have been compiled that evaluate the potential of Moringa oleifera in terms of its incorporation into food matrices and its influence on the final sensory characteristics. In general, the incorporation of different parts of moringa into products, such as bread, pastries, snacks and beverages, increases the nutritional profile of the product (proteins, essential amino acids, minerals and fiber), the dried leaf powder representing an alternative to milk and eggs and helping vegans/vegetarians to consume the same protein content. In the case of dairy and meat products, the goal is to improve the antioxidant and antimicrobial capacity. In every food product, adding high concentrations of moringa leads to greenish colorations, herbal flavors and changes in the mechanical properties (texture, hardness, chewiness, volume and sponginess), negatively impacting the acceptance of the final product. This bibliographic review highlights the need to continue researching the technological properties with the dual aim of incorporating different parts of moringa into food matrices and increasing consumer familiarity with this product.

Food values drive Chinese consumers' demand for meat and milk substitutes

Increasing consumption of alternatives to animal-based food products can have significant implications for the sustainability of global food systems. We utilize consumers' food values to identify the drivers of demand for alternative meat and milk products in China, the world's largest consumer market. Using data from 3015 Chinese consumers, we find that public food values, such as environmental impacts and animal welfare, drive consumers' demand for alternative meat and milk. We estimate that approximately 35% of urban food shoppers constitute the potential market for these products. Plant-based meat alternatives to products with strong consumption dependence, such as pork, must compete on price, while alternatives to products with weak consumption dependence, like milk, are likely to earn market premiums. We estimate that modest consumption of alternative meat and milk products in these markets can improve food system sustainability by lowering China's animal production greenhouse gas emissions by 3.4% in addition to reducing animal slaughtering and potentially decreasing health risks associated with the consumption of animal-based food products.

Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste

The aim of the study was to determine the influence of enriching liver sausages with different levels of walnut paste on the quality properties of this product. Sausages were produced with 5, 10, 15, 20, and 25% amount additions of walnut paste and without the addition of nuts (control product). It was found that walnut paste, especially when introduced at an amount >15%, was a component that limited thermal losses and significantly modified the characteristics of liver sausages. The addition of walnut paste also increased the fat content of liver sausages by two−three times, which was one of the factors that weakened their structure, including lowering their compression, shear, and penetration force but increasing their spreadability. Moreover, the addition of walnut paste at an amount of ≥20% resulted in the products having a slightly different color, with lower values for the a* color parameter. Such changes were assessed as a favorable modification to the product, increasing its overall desirability, especially with the addition of walnut paste at the level of 20%. Walnut paste can therefore be a valuable ingredient that allows for the development of a health-promoting product with improved quality features. However, with the addition of a walnut paste at an amount of 25%, it is necessary to take into account the more rapid and unfavorable fat changes that occur during the storage of the liver sausages, as indicated by about 50% higher TBARS values (compared to the control product).

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace

The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried TP. The sausages were analyzed for: chemical composition, pH and water activity, fatty acid profile, color parameters, biogenic content, and number of lactic acid bacteria and Enterobacteriacea. The antioxidant properties were also assessed depending on the amount of TP used. The products were characterized by similar water activity and pH in the range of 0.877-0.895 and 4.55-4.81, respectively. The effect of the addition of freeze-dried TP on an increase in antioxidant activity along with an increase in the concentration of the additive was observed. This phenomenon was most likely due to the strong antioxidant properties of tomato as well as the high content of lycopene. The antimicrobial properties of TP in raw fermented sausages were also noted as the product with the highest concentration of pomace had the lowest number of Enterobacteriaceae. In addition, sausages with reduced levels of nitrites to which TP was added were characterized by a higher redness, which will probably have a positive impact on the assessment consumers make of them. The most promising results were obtained for the dry fermented sausage with 1.5% addition of TP.

Phytochemical Characterization, Anti-Oxidant, Anti-Enzymatic and Cytotoxic Effects of Artemisia verlotiorum Lamotte Extracts: A New Source of Bioactive Agents

Artemisia verlotiorum Lamotte is recognized medicinally given its long-standing ethnopharmacological uses in different parts of the world. Nonetheless, the pharmacological properties of the leaves of the plant have been poorly studied by the scientific community. Hence, this study aimed to decipher the phytochemicals; quantify through HPLC-ESI-MS analysis the plant’s biosynthesis; and evaluate the antioxidant, anti-tyrosinase, amylase, glucosidase, cholinesterase, and cytotoxicity potential on normal (NIH 3T3) and human liver and human colon cancer (HepG2 and HT 29) cell lines of this plant species. The aqueous extract contained the highest content of phenolics and phenolic acid, methanol extracted the most flavonoid, and the most flavonol was extracted by ethyl acetate. The one-way ANOVA results demonstrated that all results obtained were statistically significant at p < 0.05. A total of 25 phytoconstituents were identified from the different extracts, with phenolic acids and flavonoids being the main metabolites. The highest antioxidant potential was recorded for the aqueous extract. The best anti-tyrosinase extract was the methanolic extract. The ethyl acetate extract of A. verlotiorum had the highest flavonol content and hence was most active against the cholinesterase enzymes. The ethyl acetate extract was the best α-glucosidase and α-amylase inhibitor. The samples of Artemisia verlotiorum Lamotte in both aqueous and methanolic extracts were found to be non-toxic after 48 h against NIH 3T3 cells. In HepG2 cells, the methanolic extract was nontoxic up to 125 µg/mL, and an IC50 value of 722.39 µg/mL was recorded. The IC50 value exhibited in methanolic extraction of A. verlotiorum was 792.91 µg/mL in HT29 cells. Methanolic extraction is capable of inducing cell cytotoxicity in human hepatocellular carcinoma without damaging normal cells. Hence, A. verlotiorum can be recommended for further evaluation of its phytochemical and medicinal properties.

Application of orange albedo fat replacer in chicken mortadella

This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in mortadella formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken mortadella formulation, not compromising its quality and enabling light mortadella preparation.

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.

The Effect of Quinoa Seed (Chenopodium quinoa Willd.) Extract on the Performance, Carcass Characteristics, and Meat Quality in Japanese Quails (Coturnix coturnix japonica)

This research was conducted to determine the effect of quinoa seed (Chenopodium quinoa Willd.) extract on the performance, carcass parameters, and meat quality in Japanese quails. In this study, 400 quail chicks were divided into a control group (without quinoa seed extract addition) and 3 experiment groups (4 replicates containing 25 quails in each). Commercial feed and the addition of different concentrations of quinoa seed extract (QSE) 0.1 g/kg, 0.2 g/kg, and 0.4 g/kg were used in the study. During the second week of the experiment, the highest feed intake was obtained from the supplemented groups (p < 0.01). After 5 weeks of experimentation, the highest feed consumption was noticed in the group with 0.4 g of QSE additive. The QSE additive affected the live weight gain values of all experimental groups during 1 week of the experiment. The highest values of hot carcass weight were noticed in groups with 0.2 and 0.4 g of QSE additive (p < 0.01). While the highest value of cold carcass weight was noticed in a group with 0.2 g of QSE additive (p < 0.05). Thigh, breast, back and neck ratio, and internal organs (except gizzard) were not affected by the supplementation of QSE. As a result of storage of breast meat at 4 °C for 0, 1 days, 3 days, 5 days, and 7 days, it was determined that the number of pH, thiobarbituric acid, peroxide, and total psychrophilic bacteria were lower in the groups with QSE as compared to the control group (p < 0.05). In conclusion, the best results of quail performance were obtained with 0.2 g/kg and 0.4 g QSE/kg of the quail’s fodder. While the addition of 0.4 g QSE/kg of the quail’s fodder had a significant effect on meat shelf life and could be used in poultry mixed feed to prevent or delay lipid oxidation of meat.

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.

Effect of Dietary Supplementation of Black Cumin Seeds (Nigella sativa) on Performance, Carcass Traits, and Meat Quality of Japanese Quails (Coturnix coturnix japonica)

The current study was conducted to determine the effect of adding black cumin (Nigella sativa) powder (BCP) to the Japanese quail diet on the carcass characteristics and meat quality. In this research, 240 Japanese quail chicks (mean initial body weight 9.15 ± 0.12) were divided into four groups of four replications each. Treatments consisted of the addition of BCP at levels 1, 2, and 4% to the mixed feed and control group without the BCP additive. Compared to the other groups, the group with the 2% BCP diet had a higher live weight (LW), body weight gain (BWG), and a better feed conversion ratio (FCR, p < 0.05). BCP administration had no impact on the carcass characteristics, however, BCP had a significant effect on the thigh and breast meat. The animal study protocol was approved by the Niğde Governorship, Provincial Directorate of Agriculture and Forestry, Turkey (protocol code: E-15018773-050.01.04-75932 and date of approval: 26 April 2021) for studies involving animals. Lower thiobarbituric acid (TBA), pH, peroxide, and total psychrophilic bacteria levels were found in the BCP added groups compared to the control group (p < 0.05). When compared with the control, the sensory properties such as color, juiciness, softness, and flavor were significantly higher in the BCP treated groups, especially when fed the 2% BCP diet. It can be concluded that BCP as an additive to quail feeds had a significant effect on the performance of quails as well as on the shelf life of the meat. In order to avoid health and environmental concerns, it was concluded that BCP can be used as a natural additive to replace synthetic antimicrobials and antioxidants at the level of 1−2% in quail compound feeds.

Recent Advancements in Enhancing Antimicrobial Activity of Plant-Derived Polyphenols by Biochemical Means

Plants are a reservoir of phytochemicals, which are known to possess several beneficial health properties. Along with all the secondary metabolites, polyphenols have emerged as potential replacements for synthetic additives due to their lower toxicity and fewer side effects. However, controlling microbial growth using these preservatives requires very high doses of plant-derived compounds, which limits their use to only specific conditions. Their use at high concentrations leads to unavoidable changes in the organoleptic properties of foods. Therefore, the biochemical modification of natural preservatives can be a promising alternative to enhance the antimicrobial efficacy of plant-derived compounds/polyphenols. Amongst these modifications, low concentration of ascorbic acid (AA)–Cu (II), degradation products of ascorbic acid (DPAA), Maillard reaction products (MRPs), laccase–mediator (Lac–Med) and horse radish peroxidase (HRP)–H2O2 systems standout. This review reveals the importance of plant polyphenols, their role as antimicrobial agents, the mechanism of the biochemical methods and the ways these methods may be used in enhancing the antimicrobial potency of the plant polyphenols. Ultimately, this study may act as a base for the development of potent antimicrobial agents that may find their use in food applications.

Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

Meat constitutes one the main protein sources worldwide. However, ethical and health concerns have limited its consumption over the last years. To overcome this negative impact, new ingredients from natural sources are being applied to meat products to obtain healthier proteinaceous meat products. Algae is a good source of unsaturated fatty acids, proteins, essential amino acids, and vitamins, which can nutritionally enrich several foods. On this basis, algae have been applied to meat products as a functional ingredient to obtain healthier meat-based products. This paper mainly reviews the bioactive compounds in algae and their application in meat products. The bioactive ingredients present in algae can give meat products functional properties such as antioxidant, neuroprotective, antigenotoxic, resulting in healthier foods. At the same time, algae addition to foods can also contribute to delay microbial spoilage extending shelf-life. Additionally, other algae-based applications such as for packaging materials for meat products are being explored. However, consumers' acceptance for new products (particularly in Western countries), namely those containing algae, not only depends on their knowledge, but also on their eating habits. Therefore, it is necessary to further explore the nutritional properties of algae-containing meat products to overcome the gap between new meat products and traditional products, so that healthier algae-containing meat can occupy a significant place in the market.

The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lard O/W emulsions stabilized by soy protein concentrate (SPC). Five emulsions (SPC, SPC/CMC-sim, SPC/CMC-seq SPC/MC-sim, SPC/MC-seq) were prepared in vitro. The presence of CMC and MC, and the stage of incorporation affected the emulsion microstructure. In the SPC emulsion, lipid droplets were entrapped by a protein layer that was thicker when MC was added, providing greater resistance against environmental stresses during gastrointestinal digestion. At 37 °C, CMC incorporation produced a structural reinforcement of the SPC emulsion, whereas MC addition did not affect the network rigidity, although a delaying effect on the crossover temperature was observed, which was more evident in SPC/MC–seq. The presence and stage of CMC and MC incorporation affected the rate and extent of lipolysis, with SPC/MC-seq presenting an inferior concentration of free fatty acids. The lower extent of lipolysis observed in SPC/MC-seq may be positive in the manufacture of animal fat products in which reduced fatty acid absorption is intended.

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.

Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life

In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) (p < 0.05). The main microbiological problems are the proliferations of mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Shewanella. The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best results from the microbiological point of view were found in fish burgers with juice, peel and seed ground powders. Furthermore, the addition of pomegranate was also appreciated from the sensorial point of view. In fact, products with pomegranate were prized for about 3 weeks for color, odor, appearance and texture of both raw and cooked products. Therefore, the current study reveals that the incorporation of the entire pomegranate, added in all parts according to the zero-waste concept, could promote a significant shelf-life extension of fish burgers, mainly due to the bioactive compounds present in fruit by-products, without changing the sensory quality.

Corn Silage Supplemented with Pomegranate (Punica granatum) and Avocado (Persea americana) Pulp and Seed Wastes for Improvement of Meat Characteristics in Poultry Production

In the present study, pomegranate peels, avocado peels, and seed vacuum microwave extraction solid by-products were supplemented in corn silage in order to investigate the effects on meat quality and growth rate in broiler chicken. There were 50 broilers, divided in two groups, treated with experimental or usual feed for 43 days (group A: 25 broilers fed with avocado and pomegranate by-products and group B: 25 broilers fed with corn-silage used as control). The results showed that broiler chickens fed with a diet supplemented with a mixture of pomegranate avocado by-products (group A) showed significant differences in chicken leg meat quality, significantly improving the level of proteins and fatty acids content in breast and leg meat, respectively. More specific ω3 and ω6 fatty acids content were three times higher than in group B. Moreover, a protective effect on the decomposition of polyunsaturated fatty acids, induced by free radicals and presented in chicken meat, is based on the evaluation of lipid peroxidation by measuring thiobarbituric acid reactive substances. Pomegranate peels, avocado peels, and seed by-products appeared to have a slight reduction on meat production, while it was found to improve the qualitative chicken meat characteristics. Regarding the production costs, it was calculated that the corn-silage supplementation, used in this study, lead to a 50% lower cost than the commercial corn-silage used for the breeding of broilers.

Potential Effects of Delphinidin-3-O-Sambubioside and Cyanidin-3-O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality

Simple Summary

Hibiscus sabdariffa (HS) calyxes are widely used as nutraceutical supplements in humans; however, stalks, leaves, and seeds are considered as agriculture by-products. Including HS by-products in animal feeding could reduce economic costs and environmental problems, and due to their bioactive compounds, could even improve the quality of meat and milk. However, although HS antioxidants have not been tested enough in ruminants, comparison with other by-products rich in polyphenols allows for hypothesizing on the potential effects of including HS by-products and calyxes in nutrition, animal performance, and meat and milk quality. Antioxidants of HS might affect ruminal fiber degradability, fermentation patterns, fatty acids biohydrogenation (BH), and reduce the methane emissions. After antioxidants cross into the bloodstream and deposit into ruminants’ milk and meat, they increase the quality of fatty acids, the antioxidant activity, and the shelf-life stability of dairy products and meat, which leads to positive effects in consumers’ health. In other animals, the specific anthocyanins of HS have improved blood pressure, which leads to positive clinical and chemicals effects, and those could affect some productive variables in ruminants. The HS by-products rich in polyphenols and anthocyanins can improve fatty acid quality and reduce the oxidative effects on the color, odor, and flavor of milk products and meat.

Abstract

The objective was to review the potential effects of adding anthocyanin delphinidin-3-O-sambubioside (DOS) and cyanidin-3-O-sambubioside (COS) of HS in animal diets. One hundred and four scientific articles published before 2021 in clinics, pharmacology, nutrition, and animal production were included. The grains/concentrate, metabolic exigency, and caloric stress contribute to increasing the reactive oxygen species (ROS). COS and DOS have antioxidant, antibacterial, antiviral, and anthelmintic activities. In the rumen, anthocyanin might obtain interactions and/or synergisms with substrates, microorganisms, and enzymes which could affect the fiber degradability and decrease potential methane (CH₄) emissions; since anthocyanin interferes with ruminal fatty acids biohydrogenation (BH), they can increase the n-3 and n-6 polyunsaturated fatty acids (PUFA), linoleic acid (LA), and conjugated linoleic acid (CLA) in milk and meat, as well as improving their quality. Anthocyanins reduce plasma oxidation and can be deposited in milk and meat, increasing antioxidant activities. Therefore, the reduction of the oxidation of fats and proteins improves shelf-life. Although studies in ruminants are required, COS and DOS act as inhibitors of the angiotensin-converting enzyme (ACEi) and rennin expression, regulating the homeostatic control and possibly the milk yield and body weight. By-products of HS contain polyphenols as calyces with positive effects on the average daily gain and fat meat quality.

Determining the effect of replacing composite flour mixture with cassava starch on nutritional and physical properties of chicken sausages

Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the effect of replacing composite flour mixture with cassava starch on the nutritional and physical properties of chicken sausages. A scientific experiment was designed for the sausage formulation to incorporate 50% to 100% with cassava modified and native starch compared to the control sample. These samples were evaluated for sensory and textural properties. Nonparametric data obtained through sensory evaluation were analyzed using the Friedman ranking test. According to the test results, the best sample was analyzed for the nutritional toxicological composition and storage stability. According to the statistical analysis, the sample which was 50% replaced with native cassava starch showed the best sensory profile. The best sample showed average moisture, crude fat, crude protein, total solids, ash, and acid-insoluble ash content of 65.98, 7.19, 8.79, 34.02, 2.36, and 0.32 percent respectively. The starch content of the best-ranked sample was 3.12 and the cyanide content of that sample was 1.54 ppm on a dry basis. According to the microbial analysis results, the sausage sample was coliform negative and zero initial plate count was obtained. Besides, the best-ranked fresh chicken sausage was nutritionally acceptable and could keep for 14 days without adding preservatives.  

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions

Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.

Future trends of processed meat products concerning perceived healthiness: A review

The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.

Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties

Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.

Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

In this study, we assessed the antioxidative ability of 23 natural sources in a meat model system at the same addition level (1.0%). We evaluated the free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH) scavenging ability of natural plant sources and their peroxides, as well as their aldehyde-inhibiting ability in pork patties, over 10 days of cold storage. It was found that blueberries, cherries, onions, black tea, and clove buds (20.6–25.0 mg AA/g) have a higher DPPH scavenging ability than that of other natural sources (10.80–16.7 mg AA/g) ( $P<0.05$ ). Moreover, it was found that peroxides in pork patties are largely inhibited by red wine, lettuce, and red ginseng ( $P<0.05$ ), whereas aldehydes are significantly inhibited by blueberries, chokeberries (aronia), blackcurrant, clove buds, elderberries, ginger, and cinnamon ( $P<0.05$ ). These inconsistencies detected in the antioxidative ability of these 23 natural sources indicate that it is important to perform comprehensive and practical assessments of the potential antioxidative ability of natural sources. In addition, it is assumed that the interactions between natural plant sources and meat components affect the inhibition of lipid oxidation in meat and meat products.

The microbiological quality of minced pork treated with garlic in combination with vacuum packaging

The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05).

Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage

Herein, we report the effect of flavonoids from Lycium barbarum leaves (LBLF) on myofibrillar proteins (MP) in minced mutton during chilled storage (4 ± 1 ℃). High performance liquid chromatography (HPLC) analysis showed that the total flavonoid content in LBLF was 322.0 mg/g, of which the rutin content was 297.6 mg/g. The effect of 0.5%, 1.0%, and 1.5% LBLF on the structure and thermodynamic properties of MP in minced mutton was studied systematically. Tyrosine and tryptophan of MP samples treated with LBLF were converted from an exposed state to an embedded state. The interaction between LBLF and MP quenched the internal fluorescence, and improved the thermal stability of MP. The addition of LBLF significantly reduced the carbonyl and sulfhydryl contents of MP (p < 0.05), and decreased the surface hydrophobicity of MP in a dose-dependent manner. Our results indicate that LBLF can combine with free radicals produced by protein oxidation, block the free radical oxidation chain reaction, and inhibit the oxidation of MP. Therefore, LBLF may have great potential as a natural antioxidant in meats and meat products during chilled storage. PRACTICAL APPLICATION: Lycium barbarum is widely distributed in China, especially in Qinghai and Ningxia. The results of this study suggest that flavonoids extracted from L. barbarum leaves may be an effective natural antioxidant for the preservation of meats and meat products.

Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.

Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.

Elaboração de salsichas de frango com redução de gordura e adição de inulina

Resumo Objetivou-se com este trabalho determinar os efeitos da substituição parcial e total da gordura por inulina nos parâmetros de qualidade de salsichas de frango. Três formulações foram desenvolvidas: Controle (F1) e dois níveis de inclusão de inulina: 2,5% (F2) e 5% (F3). Parâmetros de umidade, cinzas, proteínas, lipídeos, carboidratos, pH, atividade de água e cor (L*, a* e b*) foram analisados. O perfil tecnológico também foi analisado por meio da estabilidade da emulsão, perda de peso por cozimento, perda de peso por exsudação e força de cisalhamento. Os atributos sensoriais pesquisados foram cor, aparência, textura, sabor, aceitação geral, bem como teste de intenção de compra. A adição de 2,5% de inulina na formulação F2 verificou-se uma redução na perda de água durante o cozimento, perda de peso por exsudação, bem como aumento da estabilidade da emulsão comparada às demais formulações. A formulação com 5% de inulina apresentou baixo teor de gordura, baixa força de cisalhamento e elevados teores de cinzas e carboidratos comparativamente à formulação controle. Não houve alterações no pH e na atividade de água. Em relação à cor, a inclusão de inulina teve efeito significativo (p < 0,05) para a luminosidade (L*) na superfície interna das salsichas. O valor de b* também foi significativo (p < 0,05) na formulação (F3) para a superfície interna e na formulação F1 na superfície externa. A adição de inulina, em especial na formulação (F3), resultou em valores mais altos nas avaliações de aparência, textura e sabor em relação às demais formulações, o que refletiu na maior intenção de compra. Sendo assim, pode-se afirmar que foi possível a redução de 50% e 100% de gordura com a adição de 2,5% e 5% de inulina, sem redução na qualidade das salsichas.

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.