Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes
A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausa...
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MDPI AG
2024-10-01
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| Series: | Foods |
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| author | Anna Olewnik-Mikołajewska Dominika Guzek Dominika Głąbska Krystyna Gutkowska |
| author_facet | Anna Olewnik-Mikołajewska Dominika Guzek Dominika Głąbska Krystyna Gutkowska |
| author_sort | Anna Olewnik-Mikołajewska |
| collection | DOAJ |
| description | A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; <i>p</i> < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties. |
| format | Article |
| id | doaj-art-5c589910e5fc41419af40e08e3d16ecc |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-5c589910e5fc41419af40e08e3d16ecc2025-08-20T02:13:14ZengMDPI AGFoods2304-81582024-10-011321343610.3390/foods13213436Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory AttributesAnna Olewnik-Mikołajewska0Dominika Guzek1Dominika Głąbska2Krystyna Gutkowska3Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, PolandA number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; <i>p</i> < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties.https://www.mdpi.com/2304-8158/13/21/3436hybrid meat producthybrid sausagesemi dry snack sausagepoultry meatgroats |
| spellingShingle | Anna Olewnik-Mikołajewska Dominika Guzek Dominika Głąbska Krystyna Gutkowska Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes Foods hybrid meat product hybrid sausage semi dry snack sausage poultry meat groats |
| title | Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes |
| title_full | Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes |
| title_fullStr | Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes |
| title_full_unstemmed | Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes |
| title_short | Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes |
| title_sort | hybrid meat sausages with cereal ingredients a systematic review and development trial with the assessment of physicochemical and sensory attributes |
| topic | hybrid meat product hybrid sausage semi dry snack sausage poultry meat groats |
| url | https://www.mdpi.com/2304-8158/13/21/3436 |
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