From:  Review of hemp components as functional feed and food ingredients: impact on animal product quality traits and nutritional value

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