Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile

Pablo Ayuso; Rocío Peñalver; Jhazmin Quizhpe; Leilei Zhang; Pascual García-Pérez; Luigi Lucini; Gema Nieto

doi:10.1016/j.meatsci.2026.110134

May 1, 2026Meat ScienceOpen Access

Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile

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Key Points

This research aims to improve the nutritional quality and metabolomic profile of pork patties using linseed oil and mushroom by-products.
Pork patties were formulated with linseed oil emulsion and ultrasound-treated mushroom by-products.
Antioxidant capacity, fiber, and phenolic content of patties were measured after formulation.
Multivariate analysis was conducted to assess lipid remodeling and oxidative stability.
Incorporation of ultrasound-treated mushroom by-products significantly increased fiber, mineral, and phenolic levels in the patties.
Hydrogel emulsion with linseed oil led to a marked increase in antioxidant capacity of patties.
Mushroom by-product inclusion enhanced oxidative stability during storage, while sensory profile remained unchanged.

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Implication

Investigates nutritional improvements in pork patties with linseed oil and mushroom by-products, suggesting enhanced health benefits.

Abstract

• Ultrasound-treated by-products increased fiber, mineral and phenolics in patties. • Hydrogel emulsion with linseed oil strongly increased antioxidant capacity of patties. • Multivariate analysis revealed lipid remodeling after animal fat substitution. • Mushroom by-product incorporation improved oxidative stability during storage. • Control mushroom and fat replacement did not alter the sensory profile of patties.

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Ayuso et al. (2026) studied this question.

synapsesocial.com/papers/6a1e728f30b38c64201b5c24 https://doi.org/10.1016/j.meatsci.2026.110134

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Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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