Application of hemp components in processed animal products in relation to their intended function

Food typeHemp componentSpecies and productInclusion levelEffectReference
Dairy productsHemp seed proteinCheese10%, 15%, 20%, and 25% of the milk-vegetable mixture

  • Increased yield and dry matter content;

  • Improved amino acid content;

  • Brittle consistency.

[84]
Hemp press cake flourYoghurt2%, 4%, 6%, 8%, and 10%Increased polyphenol content and antioxidant activity.[85]
Meat products: improve nutritional value: application of plant-based ingredientHemp seeds or dehulled hemp seeds or hemp protein or hemp flourPork meat loaves5% (15 days)

  • Higher mineral and fibre content;

  • Increased hardness;

  • Higher PUFA content with de-hulled and whole hemp seeds;

  • Slower oxidation with hemp hull ingredients;

  • Lower overall acceptability;

  • Comparable taste for meatloaf with dehulled hemp seeds to control.

[86]
Hemp seed alone or in combination with linseedLiver pâtésApproximately 5.7% for products containing hemp seed alone; approximately 5.5% for products containing hemp seed and linseed

  • Increased hardness and chewiness;

  • Lower content of SFA;

  • Higher content of PUFA;

  • Improved n-6/n-3 fatty acid ratio.

[87]
Hemp flourMeat loaf8–12%

  • Higher protein, fat, and mineral content;

  • Better minced meat molding properties.

[88]
Ηemp seed press-cake (dried raw and defatted)Cooked pork burger patties1–2% as protein-rich ingredients (burger patties stored for 21 days in modified atmosphere)

  • Higher oxidation in non-defatted hemp seed press cake;

  • Lower lightness in burgers with defatted hemp seed press cake;

  • Lower grilling losses in burgers with defatted hemp seed press cake.

[89]
Combination of hemp seeds, amaranth and golden flaxseedPoultry pâtéTreatment 1: 8% hemp seed, 10% amaranth seed and 6% flaxseed; Treatment 2: 8% hemp seed, 6% amaranth seed and 10% flaxseed; Treatment 3: 8% of each ingredient (wheat roll replacer)

  • Higher protein, essential amino acids, fibre, and vitamin E;

  • Favourable fatty acid profile with a healthy n-6/n-3 fatty acids ratio (3:1);

  • Lower tenderness;

  • Higher flavour desirability.

[90]
Meat products: fat replacerHemp oil GE mixed with buckwheat flour (partial animal fat replacer)Alheiras (traditional Portuguese fermented sausages)25% and 50%

  • Lower levels of SFA;

  • Higher levels of PUFA;

  • Increased lipid oxidation in samples with the 50% replacement of animal fat.

[91]
Hemp oil GE mixed with amaranth flour (partial animal fat replacer)Beef burgers25% and 50% as a fat replacer

  • Lower fat content and SFA;

  • Improved n-6/n-3 and PUFA/SFA ratios, AI, TI, and h/H indices;

  • Higher cooking loss, shrinkage, and thickness changes.

[92]
Hemp oil GE mixed with buckwheat flourFrankfurters25%, 50%, 75%, and 100%

  • Lower fat and SFA content, higher PUFA and n-3 fatty acids;

  • No effect on emulsion stability and lipid oxidation;

  • Extensive texture and sensory changes with total fat replacement;

  • Partial fat substitution produced sausages similar to control frankfurters

[93]
Hemp oilCooked and vacuum-packed meat balls0.8%, 2.5%, 4.2%, and 7.5% for 12 days

  • Higher cooking and storage losses with a higher content of hemp oil;

  • Lower content of SFA and higher content of PUFA;

  • Lower protein and lipid oxidation.

[94]
Hemp cakeCooked and vacuum-packed meat balls0.9%, 2.6%, 4.2%, and 7.4% for 12 days

  • Lower lightness (L*) and redness (a*) with increased hemp seed content;

  • Reduced protein and lipid oxidation, especially at the highest hemp content;

  • Higher sensory scores for meatballs with 0.9% and 2.6% hemp cake.

[95]
Hemp seed mealChicken sausage10%, 20%, 30%, and 40%

  • Lower moisture, protein, and lipid content with increased hemp seed meal;

  • Improved emulsion stability and lower cooking loss;

  • Higher phenolic content and DPPH activity;

  • Higher lipid oxidation;

  • Lower lightness (L*) and redness (a*);

  • Modified texture: decreased hardness, cohesiveness, gumminess, springiness, chewiness, and resilience.

[96]
Combination of hemp seeds, flour, and oilPoultry meat roastTreatment 1: 8% seed, 0.20% flour and 2% oil; Treatment 2:4 % seed, 0.20% flour and 6% oil

  • Treatment 1: higher protein and fibre, more intense yellow colour (b*), lower cooking losses, better taste and binding;

  • Treatment 2: lower cholesterol and saturated fat, higher n-3 fatty acids, lower taste and binding score.

[97]
Meat products: antioxidant/antimicrobial function (replacement of synthetic preservatives)Micronized cold-pressed hemp seed cakeFrankfurters1%, 2%, 3%, 4%, and 5% w/w (phosphate replacer)

  • Dose-dependent reduction in lipid oxidation in reduced-phosphate frankfurters;

  • Optimal replacement: 50% phosphates with 2% (w/w) addition.

[98]
Hemp oil addition to gelatin-based edible coating (alone or in combination with sage oil)Coated pork loin1% or 2% of each oil (different combinations), 12 daysStable colour and lower aerobic plate count with gelatin coating containing 1% of each oil.[99]
Hemp oilFermented salami2% and 4% as partial replacement of animal fat (partial or entire replacement of sodium nitrite)

  • Improved PUFA/SFA ratios, AI, TI, and h/H indices;

  • No effect on microbial growth in all treatments;

  • Decreased redness (a*) and colour saturation (Chroma) values in salamis containing only hemp seed oil;

  • Increased lipid oxidation in samples containing hemp seed oil, reduced when combined with sodium nitrite;

  • Softer texture in samples with higher hemp seed oil;

  • No adverse consumer acceptance.

[100]
Hemp flourMinced meat model4% and 6% (partial replacement of sodium nitrite)

  • Lower lipid oxidation;

  • Greater colour deterioration;

  • Lower tenderness.

[101]

PUFA: polyunsaturated fatty acids; SFA: saturated fatty acids; AI: atherogenicity index; TI: thrombogenicity index; h/H: hypocholesterolemic/Hypercholesterolemic; GE: gelled emulsion