Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat

Abstract

The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, offers a promising base for healthier formulations. However, its fat content may compromise texture, juiciness, and flavor, necessitating strategies to optimize product quality. This study investigated the effects of replacing pork fat with inulin and pumpkin seed oil in a cooked buffalo meat product, focusing on compositional, oxidative, microbiological, and sensory parameters. Two plant-based ingredients were selected: inulin from chicory, used as a fat mimic due to its gel-forming ability, and pumpkin seed oil, a structural analog with antimicrobial activity. Preliminary trials identified optimal concentrations for balancing technological and functional performance. A 2% inclusion of pumpkin seed oil, exceeding its in vitro MIC (0.4–1.5%), ensured effectiveness in the food matrix. Reformulated products exhibited significantly reduced fat (p < 0.05), enhanced fiber, and a lipid profile rich in polyunsaturated fatty acids (>45%), qualifying for European Union health claims. Oxidative stability improved (p < 0.01), and sensory analysis revealed enhanced aroma complexity, with nutty and roasted notes. Microbiological assessments confirmed a protective effect against spoilage bacteria. These results support the development of a nutritionally improved, microbiologically safer cooked product, such as mortadella-style sausage, while also offering strategies for broader innovation in reformulating functional meat products.