Pork Salami With Pumpkin and Walnut Press Cakes Exhibits Increased PUFA Content but Reduced Lipid Stability During Storage

ABSTRACT Pumpkin and walnut press cakes abound in polyunsaturated fatty acids (PUFA), making them promising ingredients for enhancing the content of these beneficial fatty acids in pork salami. This study is the first to investigate the impact of these oil press cakes, used as replacements for raw meat, on the fatty acid content and oxidative status of pork salami during refrigerated storage. To this aim, five formulations of pork salami were prepared (Sc [control salami], S2.2%pp [with 2.2% pumpkin powder], S2.2%wp [with 2.2% walnut powder], S3.5%pp [with 3.5% pumpkin powder], and S3.5%wp [with 3.5% walnut powder]) and stored at 7°C for 30 days. Even at the lowest concentration of powder used in the finished product (2.2%), both press cakes improved the salami's fatty acid composition, particularly in PUFA, thereby increasing the PUFA/saturated fatty acids (SFA) ratio. The incorporation of pumpkin powder augmented the ratio of n‐6 (omega‐6)/ n‐3 (omega‐3) PUFA in the pork salami, whereas walnut powder lowered it. However, the salamis made with these two powders demonstrated reduced lipid stability during storage. This instability is attributed to the oxidation of oleic acid, a major fatty acid in these salamis, which led to the formation of more secondary oxidation compounds during storage than in the Sc. In conclusion, although pumpkin and walnut cakes can ameliorate the lipid profile of pork salami, they are not recommended as ingredients for products with a long shelf life. Practical Applications : The findings of this study are valuable for food producers seeking to incorporate oil press cakes into hybrid meat products to enhance their lipid profile with polyunsaturated fatty acids. For this effect, they should replace a portion of the raw meat with pumpkin or walnut press cakes, ensuring that the finished product contains more than 2.2% of these ingredients. However, as polyunsaturated fatty acids are highly prone to oxidation, this can negatively impact the reformulated product's shelf life. Therefore, it is not advisable to use these oil press cakes as ingredients in long‐life products.