Partial Substitution of Animal Fat with Vegetable Emulsions in Meat Products: Improvement of Nutritional Profile and Preservation of Technological Quality
DOI:
https://doi.org/10.55892/jrg.v9i20.3155Keywords:
Partial substitution, Vegetable emulsions, Sensory properties, Nutritional profile, SustainabilityAbstract
This systematic review examines the partial substitution of animal fat with vegetable emulsions in meat products, focusing on nutritional, technological, sensory, and sustainability aspects. The results indicate that replacing 20-60% of animal fat with vegetable-based emulsions significantly improves the nutritional profile by reducing total fat and saturated fat (SFA) while increasing polyunsaturated fats (PUFA) and omega-3/omega-6 fatty acids, contributing to better cardiovascular health. Sensory and technological properties such as texture, color, and stability remain acceptable when substitution is limited to 50-60%. However, higher substitution levels (above 75%) affect texture and sensory attributes. A major challenge is the oxidation of polyunsaturated fats, but this can be controlled with antioxidants and proper packaging. Although the sustainability benefits of vegetable emulsions are suggested, further research on the environmental impact (LCA) and long-term health effects of consuming these reformulated products is needed. Overall, partial substitution of animal fat with vegetable emulsions holds great potential for healthier, more sustainable meat products but requires optimization in terms of oxidation control and sensory qualities.
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