Uman National University | today: 05/30/2026
| Author(s) |
Поварова Н. М., , , Карапетян А. А., , , |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2026 | issue | Issue 108 part 1 |
| pages | 324-338 | index UDK | 005.591.6:637.521:4:613.292-035.2:664.3 | DOI | 10.32782/2415-8240-2026-108-1-324-338 (Link) |
| Abstract | The global food industry is undergoing a significant transformation driven by growing consumer demand for products with a targeted nutrient composition and scientifically substantiated links between dietary fat quality and the risk of cardiovascular and metabolic diseases. Against this background, the partial replacement of animal fat in processed meat products with plant-based protein concentrates represents a promising and multifunctional approach, since such additives simultaneously modify the lipid profile, enrich the product with plant protein, and improve technological properties. The present study investigates the effect of plant additives derived from sunflower, pumpkin, and flaxseed on the fatty acid composition of chopped meat semi-finished products manufactured under laboratory conditions. Defatted protein concentrates were prepared by hexane extraction, hydrated at a ratio of 1:3, and incorporated into the minced meat system at a level of 7% of the batter weight. Gas chromatographic analysis of fatty acid methyl esters was employed to determine the fatty acid profile; the level of lipid oxidation was assessed by the thiobarbituric acid (TBA) method; technological indicators (mass losses during heat treatment, water-holding capacity) were determined by standard methods. The results demonstrate that all three studied additives substantially reduce the proportion of saturated fatty acids compared to the control (from 41,2 % to 27,1–31,7%) and increase the total content of polyunsaturated fatty acids by 2.1–2.8 times. The flaxseed additive proved to be the most effective in improving the omega-6/omega-3 ratio, reducing it from 11,6 in the control to 0,87, which corresponds to physiologically recommended values. The sunflower concentrate significantly increased linoleic acid content, while the pumpkin additive provided the most balanced combination of mono- and polyunsaturated fatty acids. The malondialdehyde level in all experimental samples remained below the permissible limit of 1,0 mg/kg, confirming oxidative stability under the selected processing parameters. Mass losses during frying were reduced by 12–18% compared to the control, which is attributable to the synergistic water-binding effect of the plant protein complex. The results provide a scientific basis for developing innovative meat semi-finished products with an improved nutrient profile through the targeted use of plant seed additives | ||
| Key words | fatty acid profile, plant additives, meat semi-finished products, sunflower concentrate, pumpkin concentrate, flaxseed concentrate, polyunsaturated fatty acids, omega-3 fatty acids | ||