Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile

This study evaluated the functional reformulation of pork patties through total replacement of pork fat with a linseed oil-based emulsion gel and incorporation of Pleurotus ostreatus by-products, either untreated or subjected to ultrasound-assisted extraction (UAE). Six formulations were developed, characterized in terms of proximate composition, mineral profile, antioxidant capacity, sensory attributes, shelf-life parameters, and untargeted metabolomic profiling (UHPLC-HRMS) during 7 days at 4 C-degrees. Mushroom by-products incorporation improved the nutritional and functional profile of the patties, increasing dietary fiber, essential minerals (K, Mg, S, Cu), and total phenolic content, particularly after UAE treatment (P < 0.05). Fat replacement significantly enhanced antioxidant activity, as measured by FRAP, ABTS, and DPPH assays, and promoted a more homogeneous and compact microstructure. Untargeted metabolomics revealed that mushroom incorporation was the main driver of metabolic variability, whereas fat replacement mainly affected lipid-related metabolites. During storage, mushroom incorporation attenuated lipid oxidation and improved oxidative stability. This oxidative stabilization was consistent with lower TBARS values, improved color stability, and reduced microbial growth. Sensory evaluation indicated that fat replacement and mushroom incorporation remained aligned with the characteristic profile of control patties, while UAE-treated samples showed higher odor and flavor intensity associated with mushroom volatile compound. Overall, the integration of lipid replacement and ultrasound-treated mushroom by-products, provides a suitable strategy for designing next-generation functional meat products.