Functional Fat Substitution With Black Cumin ( <scp> <i>Nigella sativa</i> </scp> ) Oil to Improve the Nutritional Profile of Traditional Polish Wild Boar Sausages

Polish traditional sausages are widely recognized, with wild boar sausage particularly valued as a delicacy. Game meat sausages traditionally contain pork backfat, which is nutritionally suboptimal due to its high saturated fat content. This study evaluated the feasibility of partially substituting pork backfat with black cumin (Nigella sativa) oil to enhance the nutritional profile and stability of wild boar sausages. Fatty acid composition, pH, lipid oxidation, antioxidant activity, texture, color, and consumer desirability were analyzed. N. sativa oil improved the fatty acid profile by increasing unsaturated fatty acids and enhancing antioxidant properties, contributing to better oxidative stability and shelf life. However, higher substitution levels negatively affected sensory attributes, particularly flavor and texture. A 10% substitution level was identified as optimal, balancing improved nutritional properties with sensory acceptability. These findings suggest that N. sativa oil is a promising functional ingredient for reformulating traditional meat products, offering both health benefits and product stability.