Fatty acid composition of meat snacks with the addition of bee products

Abstract

Determining the fatty acid composition of meat snacks with the addition of bee products is necessary to assess their nutritional value, as the content of different fatty acids affects the nutritional quality of the final product, which is important for consumer health. Improving the product's quality by reducing saturated fatty acids and increasing unsaturated ones, especially omega-3 and polyunsaturated fatty acids, makes meat snacks healthier for consumers and expands their use. A proper balance of fatty acids can help reduce the risk of cardiovascular diseases and inflammatory processes. Products with a better fatty acid profile may also be more appealing to health-conscious consumers. The aim of this study was to investigate the fatty acid composition of meat snacks with the addition of bee products according to various recipes. The determination was carried out using gas chromatography of methyl esters of fatty acids on a Trace Ultra gas chromatograph with a flame ionization detector, using a capillary column SP-2560 (Supelco). It was found that the addition of bee products to chicken meat snacks increased the omega-3 content by 2.6–3.3 times compared to the control and polyunsaturated fatty acids from 79.7% to 86%. The obtained results allow us to consider meat snacks with the addition of bee products as having a positive impact on health. The reduction in the omega-6 to omega-3 ratio from 10.2 in the control to 5.15–7.03 in the experimental samples proves the improvement in fatty acid balance, which may contribute to reducing inflammatory processes and improving overall health. A decrease in saturated fatty acids from 28.05% to 31.06% compared to the control has been proven, which is desirable for cardiovascular health. Slight positive changes in the content of monounsaturated fatty acids were observed. Overall, an improvement in the fatty acid composition of meat snacks with the addition of bee products (honey, water extract of propolis, bee pollen) was observed. The obtained research results will be useful when planning the production of meat snacks, considering the regulation of fatty acid composition, safety, and quality of the resulting products.