A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands.

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

This article presents the scientific rationale for the analysis and selection of ingredients aimed at improving the quality of dry-cured poultry products and intensifying biotechnological processes. At present, an urgent task in the food industry is the production of new types of products with high nutritional and biological value, as well as favorable organoleptic characteristics. The study examined the possibility of controlling biotechnological, biochemical, and microbiological processes through the use of probiotic cultures and hydroalcoholic extracts based on herbal raw materials.When selecting phytoextracts, not only their physiological value was taken into account, but also their organoleptic compatibility with poultry meat and their suitability for use with probiotic cultures. Experimental studies established that rosehip extract at a concentration of 0.4% had different effects on the growth of probiotic strains: a decrease in the growth of L. plantarum was observed, while L. casei showed stable growth potential. In addition, it was demonstrated that the use of lactic acid bacteria and bifidobacteria in a 1:2 ratio ensures their mutual quantitative balance and contributes to the optimization of proteolytic activity.The conducted research has shown that the combined use of probiotic cultures and phytopreparations in the production technology of dry-cured poultry products makes it possible to improve product quality, accelerate maturation stages, and ensure the stability of technological processes.

In modern research on functional foods, special attention is paid to the development of composite ingredients capable of enriching the diet with protein, vitamins, minerals and biologically active compounds. In this work, a comprehensive analysis of composite flour obtained from flax and hemp meal in a 1:1 ratio was carried out in order to evaluate its physico-chemical characteristics, vitamin and mineral composition, amino acid profile and antioxidant activity, as well as to determine the potential for use in functional and fortified foods.The results of the study demonstrated that composite flour has a significantly higher fiber content – 11.03 ± 0.13%, compared with premium wheat flour (0.1-0.15 ± 0.02%). The analysis of the vitamin composition showed the presence of significant amounts of vitamin E (92.02 ± 0.96 mg / 100 g) and B vitamins (B1, B2, B3, B5, B6, folic acid), the content of which is many times higher than wheat flour. The mineral profile is characterized by an increased content of iron (11.70 ± 0.14 mg/100 g), magnesium (256.7 ± 3.1 mg/100 g), calcium (200.17 ± 2.41 mg/100 g), phosphorus (582.10 ± 6.98 mg/100 g) and zinc (3.56 ± 0.04 mg/100 g), and the presence of iodine (0.0069 ± 0.0001 mg/100 g) expands the range of trace elements.Amino acid analysis showed a high content of essential and conditionally essential amino acids, including arginine, lysine, leucine, isoleucine, valine and methionine, which confirms the high biological value of the protein. Composite flour also has a pronounced antioxidant activity, providing protection of lipid and protein structures from oxidative processes.The results obtained indicate the expediency of using composite flour from flax and hemp meal in formulations of functional, fortified and preventive food products, including meat products, in order to increase nutritional value, improve technological properties and prolong shelf life.

In the context of the intensive development of the agro-industrial complex and the growing demand for functional meat products, the improvement of technologies for processing raw materials of animal origin, in particular poultry products, is becoming especially relevant. In recent years, there has been increased interest in developing meat products with improved consumer, functional, and technological properties, necessitating the rational use of secondary raw materials and the implementation of innovative technological solutions. The objective of this study was to develop a formula for a protein-fat emulsion based on chicken by-products and to justify its use in the production of meat pâtés. The practical significance of this study lies in the possibility of effectively utilizing secondary poultry products, increasing the yield of finished products, and improving their structural and mechanical properties and biological value. This paper presents a technology for producing a protein-fat emulsion. The protein-fat emulsion is composed of by-product mass from chicken by-products - chicken gizzards, hearts and skin. It was found that the addition of protein-fat emulsion leads to a decrease in moisture content by 5.78% and ash by 0.87%, an increase in fat by 5.65% and protein by 1%. The addition of a protein-fat emulsion into a meat pâté recipe increased emulsifying capacity, enhanced system stability, reduced heat loss, and improved product consistency. The fatty acid composition changed, leading to an increase in the proportion of linoleic acid in the test sample. These results confirm the potential of using protein-fat emulsions from poultry by-products to enhance the technological and biological value of meat pâtés.