Enhancing the Lipolytic Properties of Animals’ Fat Using Aromatic Plants in Dry-Cured Sausage Production

Abstract

In this study, we aimed to enhance the lipolytic properties of animal's fat utilized in dry-cured sausage production by combining it with aromatic plants. We found that combining beef fat with aromatic plants led to enhanced lipolytic properties. Fat lipolytic properties are analyzed using acidity test, peroxidation, and thiobarbituric acid (TBA) test, as well as the determination of total fatty acid composition. Our findings reveal that 11 conditions were developed with improved characteristics when compared to control fat, with the combination of goat fat, beef fat, and coriander seeds addition being the most favorable. This combination increased unsaturated fatty acid content by 1.14% and reduced malonaldehyde levels to less than 0.008 mg/kg of fat. This increase enhances the nutritional and health quality of beef fat by 67.41% and 7.65%, respectively. Therefore, the addition of aromatic plants to animal fat enhances its quality and extends its shelf life.

Practical applications: Animal's fat is widely used in the meat industry worldwide; however, its consumption poses health risks to humans due to the production of various oxidation products. As a result, the industry is actively searching for solutions. This study shows that the addition of aromatic plants to the animals’ fat enhances its nutritional and health quality, thus reducing its risk to human health. The combination of fat and aromatic plants can be used as a perfect source for meat products in industrial applications.