{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:43:07Z","timestamp":1787028187414,"version":"build-2736575974"},"reference-count":82,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,24]],"date-time":"2025-01-24T00:00:00Z","timestamp":1737676800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polish Minister of Science and Higher Education"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA\/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver p\u00e2t\u00e9-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils.<\/jats:p>","DOI":"10.3390\/foods14030380","type":"journal-article","created":{"date-parts":[[2025,1,24]],"date-time":"2025-01-24T05:24:31Z","timestamp":1737696271000},"page":"380","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["The Influence of Vegetable Oil Addition Levels on the Fatty Acid Profile and Oxidative Transformation Dynamics in Liver Sausage-Type Processed Meats"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3090-4073","authenticated-orcid":false,"given":"Agnieszka","family":"Bilska","sequence":"first","affiliation":[{"name":"Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31\/33, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miros\u0142awa","family":"Krzywdzi\u0144ska-Bartkowiak","sequence":"additional","affiliation":[{"name":"Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31\/33, 60-624 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.meatsci.2004.05.007","article-title":"Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver p\u00e2t\u00e9","volume":"68","author":"Cava","year":"2004","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.lwt.2005.07.010","article-title":"Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver p\u00e2t\u00e9","volume":"40","author":"Ventanas","year":"2007","journal-title":"LWT-Food Sci. 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