Sausage Fat Replacement with Lean Fish and Plant Proteins
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Solution Overview
Problem
Existing sausage products have high fat content and low physiological protein concentration, primarily containing saturated fatty acids, making them unsuitable for health, fitness, or wellness markets due to their negative impact on cardiovascular health.
Innovation Solution
A raw composition for sausage meat that replaces traditional fats with lean fish meat rich in omega-3 fatty acids and plant protein isolates, along with antioxidants, to enhance taste, nutritional value, and storage stability, using specific fish species like Clarias gariepinus and Heterobranchus longifilis, and incorporating omega-3 fatty acid ethyl esters for continuous metabolization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional fats (saturated fatty acids) are used in sausage products, then the taste and flavor are improved, but the health risks increase and cardiovascular diseases are accelerated
Solution Approach 1:
The patent changes the chemical composition parameters of fats by replacing saturated fatty acids with polyunsaturated omega-3 fatty acids from fish species. This parameter change maintains the flavor-carrying function while eliminating the harmful cardiovascular effects of traditional saturated fats
Solution Approach 2:
The patent creates a composite fat system combining fish-based polyunsaturated fats with vegetable proteins and antioxidants. This composite material provides both the flavor-carrying properties of fats and the health benefits of plant-based components, while preventing oxidation through antioxidant inclusion
2Object-affected harmful factors
If fat content is reduced in sausage products, then the health benefits improve, but the taste and flavor are lost
Solution Approach 1:
The patent uses vegetable proteins as intermediary flavor carriers that can substitute for the flavor-carrying function of fats. These proteins, combined with omega-3 fatty acids and antioxidants, mediate between the need for reduced fat content and the requirement for maintained taste quality
Solution Approach 2:
The patent changes the physical and chemical parameters of the fat replacement system by using ultrafine grinding of vegetable proteins and controlling the particle size distribution. This parameter change allows the protein-based system to mimic the mouthfeel and flavor-carrying properties of traditional fats without the harmful saturated fatty acids
3Quantity of substance
If fish species with high omega-3 content are selected, then the nutritional value increases, but the fish taste and smell become more pronounced
Solution Approach 1:
The patent extracts only the desirable components (omega-3 fatty acids, neutral taste profile, firm consistency) from specific fish species while leaving behind the undesirable components (strong fishy odor, distinct fish flavor). This selective extraction is achieved by choosing fish species that naturally have minimal fishy characteristics
Solution Approach 2:
The patent applies local quality by selecting fish species with specific local characteristics (neutral taste, firm texture, high omega-3 content) that are locally optimal for sausage production. The Clarias gariepinus and Heterobranchus longifilis species provide these localized quality attributes without introducing unwanted fishy flavors
4Object-affected harmful factors
If omega-3 fatty acids are added to sausage products, then the health benefits improve, but the storage stability and taste deterioration during storage worsen due to oxidation
Solution Approach 1:
The patent applies beforehand cushioning by incorporating antioxidants into the sausage formulation before the oxidation process can begin. These antioxidants provide a protective buffer that prevents the oxidation of omega-3 fatty acids during storage, thereby maintaining both health benefits and storage stability
Solution Approach 2:
The patent creates a composite material system where antioxidants are integrated with omega-3 fatty acids and vegetable proteins. This composite structure provides mutual protection: the antioxidants protect the omega-3s from oxidation, while the vegetable proteins provide a matrix that stabilizes the overall composition during storage
Data Source
AI summary
The present invention relates in particular to a raw material for producing minced meat, to a method for producing food items therefrom, to the food items thus obtained and to the use thereof.