Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing.

Rubén Domínguez,Mirian Pateiro,José M Lorenzo,Benjamin Bohrer,Paulo E S Munekata

doi:10.3390/molecules26010190

Abstract

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

Highlights

Due to the current pace and demands from a lifestyle standpoint, society tends to consume large amounts of ready-to-eat or easy-to-cook foods [1]
The aforementioned categories of products have acceptable sensory characteristics and are a valuable source of many important nutrients, including protein, B vitamins, minerals, essential fatty acids, and amino acids [2]. Many of these products contain high levels of fat and cholesterol, and it is for this reason that the excessive consumption of these type of meat products can promote the development of several diseases, such as cardiovascular diseases and cancer [3,4,5]
The use of different strategies to improve the nutritional quality of traditional meat products presents an opportunity for the meat industry

Summary

Introduction

Due to the current pace and demands from a lifestyle standpoint, society tends to consume large amounts of ready-to-eat or easy-to-cook foods [1]. Encapsulation techniques have been studied, other novel applications for the stabilization and structuring of lipid bio-based materials into gels have been proposed to replace animal fat and improve the nutritional quality of the reformulated meat products [19,25]. With this in mind, is easy to conclude that the use of hydrogels in meat products improves the lipid composition and produces an effective reduction of total fat [4] This type of gel allows the incorporation of both lipophilic (in an oil phase) and hydrophilic (in an aqueous phase) natural antioxidants in order to limit the oxidative degradation. The environmental impacts (including efficiency, land usage, deforestation, and loss of wildlife species) of sourcing these renewable (i.e., bio-based) fats/oils just appears to be gaining traction, and this concept should continue to be considered in the future

Incorporation of Lipid Bio-Based Ingredients into Meat Systems

Findings

Conclusions and Future Trends