foods
Article
Quality Aspects of Designing Prohealth Liver Sausages
Enriched with Walnut Paste
Tomasz Florowski 1 , Anna Florowska 1, * , Marta Chmiel 1 , Lech Adamczak 1 , Dorota Pietrzak 1 ,
Agnieszka Ostrowska 2 and Iwona Szymańska 1
Citation: Florowski, T.; Florowska,
A.; Chmiel, M.; Adamczak, L.;
Pietrzak, D.; Ostrowska, A.;
Szymańska, I. Quality Aspects of
Designing Prohealth Liver Sausages
Enriched with Walnut Paste. Foods
2022, 11, 3946. https://doi.org/
10.3390/foods11243946
Academic Editors: Jaworska Danuta
and Anna Sadowska
Received: 5 November 2022
Accepted: 3 December 2022
Published: 7 December 2022
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Copyright: © 2022 by the authors.
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This article is an open access article
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conditions of the Creative Commons
Attribution (CC BY) license (https://
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4.0/).
Foods 2022, 11, 3946. https://doi.org/10.3390/foods11243946
1 Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life
Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland
2 Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences-SGGW,
8 Ciszewskiego Street, 02-786 Warsaw, Poland
* Correspondence: anna_florowska@sggw.edu.pl
Abstract: The aim of the study was to determine the influence of enriching liver sausages with
different levels of walnut paste on the quality properties of this product. Sausages were produced
with 5, 10, 15, 20, and 25% amount additions of walnut paste and without the addition of nuts (control
product). It was found that walnut paste, especially when introduced at an amount >15%, was a
component that limited thermal losses and significantly modified the characteristics of liver sausages.
The addition of walnut paste also increased the fat content of liver sausages by two–three times,
which was one of the factors that weakened their structure, including lowering their compression,
shear, and penetration force but increasing their spreadability. Moreover, the addition of walnut
paste at an amount of ≥20% resulted in the products having a slightly different color, with lower
values for the a* color parameter. Such changes were assessed as a favorable modification to the
product, increasing its overall desirability, especially with the addition of walnut paste at the level
of 20%. Walnut paste can therefore be a valuable ingredient that allows for the development of a
health-promoting product with improved quality features. However, with the addition of a walnut
paste at an amount of 25%, it is necessary to take into account the more rapid and unfavorable fat
changes that occur during the storage of the liver sausages, as indicated by about 50% higher TBARS
values (compared to the control product).
Keywords: liver sausages; walnuts; enriching; physicochemical characteristics
1. Introduction
Liver sausage is a product popular in many countries, made from precooked meat,
fat, liver, spices, and optionally a variety of flavors and technological additives. It is
produced in wide varieties, differing in the type of raw materials used. Many types of liver
sausages have a traditional, regional character [1–3]. A common characteristic feature of
liver sausages is a soft and spreadable structure, resulting from a relatively high (25–40%)
fat content [1,2,4,5]. Unfortunately, this high-fat content in liver sausages, apart from
having a positive effect on the structure and sensory properties (e.g., flavor), means that
such products may be negatively perceived by consumers. Fat plays a decisive role in
product properties and consumer acceptance [6,7]. Meat and meat products, especially
those with a high-fat content and that are rich in SFA (saturated fatty acids), are often
perceived as dietary components that may contribute to the occurrence of cardiovascular
diseases or the development of certain types of cancer [8–11]. Such an image of meat
products among consumers prompts producers to look for methods to improve their health
value and to design innovative, prohealthy meat products [9,10,12–14]. Despite the fact that
it would be more expensive than a traditional product, such a product could be appreciated
by buyers looking for meat products from the functional food segment. In the case of such
products, their price may not be a decisive factor in making purchasing decisions [15]. For
https://www.mdpi.com/journal/foods
Foods 2022, 11, 3946 2 of 13

such products, taste, product quality, convenience, and the credibility of health claims are
important factors [16]. An interesting concept to increase the health value of processed
meat may be including walnuts in their raw material composition [17,18]. Walnuts are
characterized by a high-fat content (62–68%), with a nutritionally beneficial composition
of fatty acids. The walnut fat contains a high (approx. 12–15% of total fatty acids) content
of alpha linolenic acid [19–22]. Its consumption has an important role in the prevention
and treatment of, among others, coronary artery disease, hypertension, diabetes, arthritis,
and cancer [23–25]. In addition, the high prohealth value of walnuts is associated with
their favorable amino acid composition (protein rich in arginine), fiber content, antioxidant
vitamins, and microelements [21,26–28]. The high prohealth value of walnuts has become
the basis for authorizing health claims on products enriched with them on the UE market.
The effect indicated within the health claims is obtained with the consumption of nuts at
the level of 30 g/day [29].
Research on the possibility of using walnuts to increase the health value of processed
meat has so far been carried out on restructured beef steak [18,30], frankfurters [31], and
dry fermented sausage [27]. The incorporation of walnuts into meat products allows
for products with a favorably modified composition to be obtained when compared to
traditional products, including elevated levels of PUFA (polyunsaturated fatty acids) and
reduced ratio of n-6 to n-3 fatty acids [18,27,30,31]. The addition of walnuts also causes some
changes in the proportion of amino acids. Significant changes were observed, especially in
the content of valine, alanine, arginine, which increased after the addition of walnuts, and
tyrosine, the level of which decreased under these conditions. The lysine/arginine ratio also
decreased, which is a positive change that contributes to the reduction in atherosclerosis [30].
Moreover, it also allows for obtaining a higher content of tocopherol and a nutritionally
favorable profile of lysine/arginine in the product. The authors suggested, therefore, that
such products could be used as functional meat products [30,31].
When designing prohealth meat products with the addition of walnuts, it should be
taken into account that this ingredient may have a significant impact on the characteristics
of the created products, especially their structure. According to the research of Jiménez-
Colmenero et al. [19], Cofrades et al. [32], Serrano et al. [33], and Serrano et al. [34], the
addition of walnuts to the batter of restructured beef steaks caused, among other factors, a
significant reduction in shear force and bind strength. Products that received an addition
of nut content were characterized by softer and less cohesive structures. As the authors
indicated, such an impact on the texture could be the result of the deposition of nut material
particles on the meat pieces, which made it difficult to combine them while creating the
batter. It also made the gelling process more difficult, and the created protein network
structure became less continuous and more dispersed. Ayo et al. [35] state that in the case
of frankfurters, this effect was different. Products with the addition of 25% of walnuts
obtained the highest values of hardness and chewiness and the lowest values of springiness
in comparison to a traditional product. This indicates that the influence of walnuts on the
quality of products may depend on the characteristics of the meat–fat system, the amount
of added nuts, the technological additives used to facilitate the creation of a stable structure
of the meat product (gel network), and the technology of production. So far, the influence
of the addition of walnuts on the physicochemical and sensory properties of meat products
that are made from heat-treated meat (such products include, among others, liver sausage)
has not been analyzed. In the case of a liver sausage type product, the mechanism of
obtaining appropriate product characteristics, especially the structure of the product, is
different than in the case of restructured products and frankfurters, which results from the
denaturation of muscle proteins before the batter formation stage [1,2,36]. Therefore, the
aim of the study was to determine the influence of enriching liver sausage with different
levels of walnut paste on the quality properties of this product.
Foods 2022, 11, 3946 3 of 13

2. Materials and Methods

2.1. Materials and Production of Liver Sausages
The raw meat for the production of the liver sausages was beef shoulder and flank.
The meat purchased once from a local producer was cut into strips, vacuum packed,
frozen to −20 ◦ C, and stored until usage (approximately 4 weeks). Before processing, the
meat was thawed (24 h, 4–6 ◦ C). Next, the meat was cooked in water (85–90 ◦ C, 90 min)
and ground in a meat grinder (mesh with ø 4.5 mm holes; Mesko AL. 2-4, Mesko-AGD
Sp. z o.o., Skarżysko-Kamienna, Poland). The meat broth was obtained when the cooked
beef shoulder was used as a recipe ingredient for the batter. Beef liver, which was also used
for the production of the liver sausages, was ground in a grinder (mesh with ø 4.5 mm holes)
and homogenized in a heavy-duty bowl cutter with rapidly moving blades of 3000 rpm
(Stephan Machinery GmbH, Hameln, Germany), with the addition of 2% sodium chloride
for 30 s. Eggs, purchased in local stores, were cracked immediately before production and
mixed in a mixer (Kenwood Major type KM 800, Kenwood Ltd., Birmingham, England)
until a uniform emulsion was obtained.
The basic batter for the production of the liver sausages consisted of 58% of cooked
beef (shoulder and flank meat mixed in a proportion 1:1), 6% of homogenized beef liver,
4% egg mass, and 32% meat broth. Ingredients, such as sodium chloride (1.0%) and pepper
(0.085%; Kamis, Poland), were also added; their amount was calculated in relation to the
weight of the batter. Six products were manufactured: a control (WAL/0), which did
not contain walnut paste, and five that had walnut paste added. The walnut paste was
added in the amount calculated in relation to the weight of the basic batter, that is, in the
amount of 5 (WAL/5), 10 (WAL/10), 15 (WAL/15), 20 (WAL/20) and 25% (WAL/25). The
amount of walnut paste added to the batter was determined on the basis of the results
of previous studies on the effect of the addition of walnuts on the quality of other meat
products [19,32,35,37] and on the basis of preliminary studies. The nut paste was prepared
directly before the batter production by grinding the nuts (Bakalland S.A., Warszawa,
Poland) in a laboratory mill (WŻ-1, Zakład Badawczy Przemysłu Piekarskiego Sp. z o.o.,
Bydgoszcz, Poland) to a particle size of <25 µm.
The preparation of the meat batters consisted of two stages, which were carried out
in a heavy-duty bowl cutter with rapidly moving blades of 3000 rpm (Stephan Machinery
GmbH, Hameln, Germany) (Figure 1). In the first stage, the cooked meat (temperature
approximately 60 ◦ C) was homogenized for 5 min with added broth (temperature approxi-
mately 60 ◦ C), additives, and, optionally, walnuts (exception WAL/0 sample). In the next
stage, the homogenized beef liver and egg mass was added and homogenized again for
5 min. The end temperature of the homogenized batter was approximately 40 ◦ C. After
that time, the batters were stuffed into pork casings (Kadek sp. z o.o., Żukowo, Poland)
of a diameter of 30–32 mm, using a hand sausage stuffer (Friedr, Dick GmbH & Co. KG,
Deizisau, Germany) and batters of about 150 mm (in length) were formed. Then, the batters
were heated in a scalding chamber (Jugema, Środa Wielkopolska, Poland) at 75 ◦ C until
their internal temperature reached 70 ◦ C (time approximately 50 min). Subsequently, the
products were cold showered for 20 min to a temperature below 30 ◦ C. After cooling,
the liver sausages were stored at 4–6 ◦ C for 24 h. After that time, a quality evaluation
of the products was performed. Four replications of the experiment were conducted at
separate times.
Foods 2022, 11, x FOR PEER REVIEW 4 of 14
Foods 2022, 11, 3946 4 of 13

Figure 1. Technological scheme for the production of liver sausage with the addition of walnut paste.
Figure 1. Technological scheme for the production of liver sausage with the addition of walnut
paste.
2.2. Methods
2.2.1. Determination of Cooking Loss
2.2. Methods
The amount of mass loss generated during the thermal treatment was determined on
2.2.1. Determination
the basis of Cooking
of the difference Losssausage mass before the thermal treatment process
in the liver
and The
afteramount
cooling.ofThe result was
mass loss generated expressed
during as the
a percentage of the weight
thermal treatment of the liveron
was determined
sausage before heat treatment.
the basis of the difference in the liver sausage mass before the thermal treatment process
and after cooling. The result was expressed as a percentage of the weight of the liver sau-
2.2.2. Determination of Drip Loss after Cooling Storage
sage before heat treatment.
Determination of the drip loss after cooling storage was determined according to
Florowski et al. [18], with
2.2.2. Determination of Driptime modification
Loss (taking
after Cooling into account the characteristics of the
Storage
product). The samples of liver sausage (one baton weighing approximately 100 g) were vac-
uumDetermination
packed (Multivac of Athe drip loss
200/15, afterSp.
Multivac cooling
z o.o., storage
Natailn, was determined
Poland) according
in polyethylene bags to
Florowski et al. [18], with time modification
◦ (taking into account the characteristics
and stored under cooling conditions (4–6 C) for 14 days. After, the storage samples were of the
product).
removed fromThe samples of liver
their packages andsausage
blotted(one baton
dry with weighing
filter approximately
paper. Drip 100 g) were
loss was expressed as
vacuum packed (Multivac
a percent of initial sample weight.A 200/15, Multivac Sp. z o.o., Natailn, Poland) in polyethylene
bags and stored under cooling conditions (4–6 °C) for 14 days. After, the storage samples
2.2.3. removed
were Measurement fromoftheir
Water Activityand blotted dry with filter paper. Drip loss was ex-
packages
pressed as a percent
A sample of the of initialwas
product sample weight.
placed in the measuring vial and then in the apparatus:
Aqua Lab (CX-2, Decagon Devices Inc., Pullman, WA, USA). The measurement was carried
2.2.3. 25 ± 1.5 ◦ C. of Water Activity
out atMeasurement
A sample of the product was placed in the measuring vial and then in the apparatus:
2.2.4. Determination of Basic Chemical Composition
Aqua Lab (CX-2, Decagon Devices Inc., Pullman, WA, USA). The measurement was car-
Theatmoisture,
ried out protein, and fat content of the liver sausages were determined by
25 ± 1.5 °C.
AOAC Official Method 2007.04 [38], applicable to meat and meat products using the FOSS
FoodScan™
2.2.4. (FOSS Analytical,
Determination Warsaw,Composition
of Basic Chemical Poland) near-infrared (NIR) spectrophotometer
with the FOSS Artificial Neural Network (ANN) calibration model and associated database.
The moisture, protein, and fat content of the liver sausages were determined by
AOAC OfficialStorage
2.2.5. Product MethodConditions
2007.04 [38],
andapplicable to meat
Determination and meat
of TBARS products using the FOSS
Indicator
FoodScan™
The samples of liver sausage (one baton weighing approximately 100spectrophotometer
(FOSS Analytical, Warsaw, Poland) near-infrared (NIR) g) were vacuum
with
packed the(Multivac
FOSS Artificial Neural
A 200/15, Network
Multivac Sp. (ANN) calibration
z o.o., Natailn, model
Poland) in and associatedbags
polyethylene data-
base.
Foods 2022, 11, 3946 5 of 13

and stored under cooling conditions (4–6 ◦ C) for 14 days. After this period, the TBARS
indicator was determined using the modified method of Shahidi [39]. Absorbance was mea-
sured at 532 nm using a spectrophotometer (Hitachi U-1100; Gemini bv., Apeldoorn, The
Netherlands) against a blank containing 5 mL of 0.02 M 2-thiobarbituric acid and 5 mL of
10% trichloroacetic acid. The TBARS indicators were reported as malondialdehyde (MDA)
equivalents (mg MDA/kg of product) using a standard curve with malonaldehydebis
(dimethylacetal). The conversion factor was 2.34.

2.2.6. Measurement of pH Level

The pH level was measured by using a pH meter (CP-411, Elmetron, Zabrze, Poland)
with a glass calomel electrode. Before the measurement, 10 g of the ground final products
were blended with 30 mL of distilled water.

2.2.7. Measurement of Product Texture and Rheological Parameters

The texture and rheological parameters of the liver sausages were measured after
removing the casings from the sausages at a temperature of 20 ◦ C. The measurement was
repeated four times, taking the mean value as the final result. For compression, shear,
and penetration force measurement, a Zwicki 1120 (Zwick GmbH & Co., Ulm, Germany)
universal testing machine was used. The speed of the movement of the measuring head
was 50 mm/min. The samples for the compression force measurement were slices of the
product with a height of 20 mm. The maximum force needed to compress the samples by
30% of their original height was measured. The samples for measuring the shear force were
the baton of the product. The maximum force needed to cut the sample was measured
by using a Warner-Bratzler adapter. For the penetration force measurements, slices of
the products with a height of 20 mm were used. The maximum force required for the
immersion (inside the samples) of a metal, flat-felled mandrel (of a diameter of 13 mm and
a depth of 10 mm) was measured. For the spreadability and adhesiveness measurements, a
TA.XT texture analyzer (TA.XT Plus, Stable Micro Systems, Godalming, UK) with a 5 kg
load cell was used. The probe used for spreadability measurement was a TTC Spreadability
Rig. The test speed and distance were set to 3.0 mm/s and 20 mm, respectively. The values
of the spreadability and adhesiveness were analyzed from the graphs using Exponent
(version 6.1.4.0) equipment software. The apparent viscosity was measured using Rheotest-
2 apparatus (VEB MLW Prüfgeräte-Werk Medingen, Ottendorf-Okrilla, Germany) using a
measuring set H/H and a shear rate D = 16.2 s−1 .

2.2.8. Microstructure
The microstructure of the liver sausages was visualized with a scanning electron
microscope—SEM (type FEI, Quanta 200, Jeol, Tokyo, Japan) in the low vacuum mode.
The large field detector at an accelerating voltage of 20 kV was used. The images of
the microstructure were recorded at 1000× magnification. An analysis of images was
performed using a program provided by the FEI Company.

2.2.9. Measurement of L*, a* and b* Color Components

The L*, a*, and b* color components were determined in CIEL*a*b* scale at the surface
of the freshly cut liver sausages, using a Minolta CR-200 colorimeter (Konica Minolta,
Wrocław, Poland; light source D65, observer 2◦ , a measuring head hole 8 mm). Each
measurement was performed 6 times. The mean value was used as the final result. In order
to determine the differences in color between the control product and products with the
addition of walnuts, the parameter of the total color difference, ∆E, was also calculated [40]
based on the formula presented below.
q
∆E = (∆L∗ )2 + (∆a∗ )2 + (∆b∗ )2
Foods 2022, 11, 3946 6 of 13

∆L*, ∆a*, ∆b*—differences between the color components of WAL/0 and the products
with added walnut paste.

2.2.10. Semiconsumer Assessment of Product Desirability

The overall desirability of the products was assessed by a group of 50 people, men and
women, aged from 20 to 50 years (it was assumed that the panelists were evenly distributed
in terms of age and gender) [41]. The material for assessing the desirability was a bar of
the product cut to show the appearance of its cross-section. The panelists were asked to
make an overall assessment of the product, taking into account those characteristics that
they usually pay attention to when making decisions about the purchase of liver sausages
in retail outlets (including the general appearance of the product, its color, structure, and
softness). The panelists marked the result of the evaluation on a 10-point scale with a range
from 0, which meant an undesirable product that the evaluator would not like to buy, to 10,
which meant a very desirable product that the evaluator would very much like to buy.

2.2.11. Statistical Analysis

The results were analyzed using Statistica 13.3 (TIBCO Software Inc., Palo Alto, CA,
USA). To determine the significance of the differences between the mean values of the
quality characteristics of the liver sausages, a one-way analysis of variance (One-Way
ANOVA) was used. Significant differences between treatments were verified using HSD
Tukey’s test at a significance level of α = 0.05.

3. Results and Discussion

3.1. The Effect of Walnuts Addition on Cooking Loss and Drip Loss after the Cool Storage and
Water Activity of the Liver Sausages
The incorporation of walnut paste into the liver sausages of an amount of 10% or
higher resulted in a significant (p < 0.05) reduction in cooking loss during the thermal
treatment in relation to the product without walnut addition (Table 1). The higher the level
of the addition of walnut paste, the lower the amount of cooking loss from the product.
Such a beneficial effect of the addition of walnuts on the amount of cooking loss was also
observed by Jiménez Colmenero et al. [19] and Serrano et al. [33] in research on restructured
beef steaks. The authors indicated that this effect could be related to the reduction in water
content in the batter due to the addition of nuts.

Table 1. The cooking loss, drip loss after cool storage, and water activity of the liver sausages (mean
value ± standard deviation), n = 4.

Drip Loss (%) after

Type of Liver Sausage Cooking Loss (%) Water Activity
Cooling Storage
WAL/0 9.9 c ± 0.6 1.37 ± 0.26 0.975 ± 0.006
WAL/5 8.8 c ± 0.5 1.14 ± 0.17 0.976 ± 0.007
WAL/10 7.1 b ± 0.5 1.05 ± 0.20 0.976 ± 0.005
WAL/15 7.0 b ± 1.1 1.11 ± 0.21 0.973 ± 0.008
WAL/20 6.0 ab ± 0.4 1.14 ± 0.30 0.973 ± 0.005
WAL/25 5.4 a ± 1.1 1.07 ± 0.32 0.973 ± 0.004
For liver sausages denomination, see Section 2.1. a–c —different letters in the same column indicate significant
differences (p < 0.05).

The conducted research also checked how the addition of walnut paste would affect
the drip loss after the cool storage of the products. It was found that the addition of walnut
paste to the batter of the liver sausages, even for the largest amount used, had no significant
effect (p > 0.05) on drip loss during refrigerated storage (Table 1). The issue of the effect
of the addition of walnuts on the amount of drip loss after the cool storage of the meat
products was also analyzed by Serrano et al. [37]. However, the authors showed that, in
the case of restructured beef steaks, the addition of walnuts (in the amount of 10 and 20%)
resulted in a reduction in the amount of drip loss after cool storage. As the authors pointed
Foods 2022, 11, 3946 7 of 13

out, this effect could be the result of lower water content in the products containing walnuts
compared to the control products.
When analyzing the effect of the addition of walnuts on the water activity of the
product, it was found that despite the significant differences in the number of weight losses
during the thermal treatment between the products with different amounts of walnut
addition, the addition of nut paste did not have a significant (p > 0.05) effect on this feature
in the final product (Table 1).

3.2. The Effect of Walnuts Addition on Basic Chemical Composition, the TBARS Indicator, and the
pH Level of the Liver Sausages
The addition of walnut paste caused significant changes in the chemical composition
of the liver sausages (Table 2). There was a significant (p < 0.05) reduction in water content,
an increase in fat content (with the addition of nut paste ≥ 10%), and a reduction in the
protein content (with 25% addition of nut paste) in the liver sausages, compared to the
control product. A similar effect of the addition of walnuts on the content of water, protein,
and fat was observed by Serrano et al. [30,34,37] in the research on the effect of the addition
of nuts on the quality of restructured beef steak.

Table 2. Basic chemical composition, TBARS indicator values, and pH level of the liver sausages
(mean value ± standard deviation), n = 4.

Moisture Protein Fat TBARS

Type of Liver Sausage pH
(g/100 g) (g/100 g) (g/100 g) (mg MDA/kg of Product)
WAL/0 69.6 e ± 0.9 24.0 b ± 1.8 5.6 a ± 1.6 0.91 a ± 0.18 6.13 ± 0.03
WAL/5 66.9 d ± 1.7 24.2 b ± 1.8 8.1 ab ± 1.3 0.63 a ± 0.16 6.16 ± 0.03
WAL/10 64.2 c ±1.3 23.3 b ± 1.7 10.5 bc ± 1.3 0.76 a ± 0.15 6.15 ± 0.02
WAL/15 61.3 b ±1.1 22.6 ab ± 1.1 12.9 cd ± 1.9 0.96 a ± 0.20 6.14 ± 0.03
WAL/20 59.8 ab ± 1.1 21.6 ab ± 0.8 14.4 d ± 1.9 1.05 ab ± 0.21 6.11 ± 0.04
WAL/25 57.9 a ± 1.5 20.4 a ± 0.5 16.2 d ± 2.2 1.44 b ± 0.35 6.13 ± 0.04
For liver sausages denomination, see Section 2.1. a–e —different letters in the same column indicate significant
differences (p < 0.05).

Undoubtedly, increasing the fat content of the product (by introducing walnut paste)
has a positive effect on the health value of the product, as it increases the content of fat
that is rich in PUFA [30,31]. Therefore, such products can be classified as prohealth meat
products. However, the unfavorable effect of such modifications may be the increased
susceptibility of the products to changes occurring during refrigerated storage, resulting
from the high susceptibility of polyunsaturated fatty acids to oxidation. On the basis of the
conducted research, it was found that introducing walnut paste up to an amount of 20%
into the batter of the liver sausages did not significantly increase the TBARS value during
the 14-day refrigerated storage of the product. However, the largest addition (i.e., 25%)
resulted in a significant (p < 0.05) increase in the TBARS index (Table 2). This indicates that
the production of liver sausages with such a large addition of walnut paste may require the
simultaneous addition of antioxidants to protect the lipid fraction of the products against
negative changes. A similar, unfavorable effect of the addition of walnuts on the value
of the TBARS index was found by Serrano et al. [34] in their research on restructured
beef steaks.
The research also analyzed the effect of the addition of walnut paste on the pH of the
product. It was found that this addition (even with the largest amount of paste) to the batter
did not result in significant (p > 0.05) changes in the product’s pH (Table 2). The lack of a
significant effect with the addition of walnuts on the pH of the product was also indicated
by Jiménez Colmenero et al. [19] and Cofrades et al. [32] with restructured beef steaks and
Ayo et al. [35] with frankfurter sausages, as well as Ercoskun and Demirci-Ercoskun [27]
with fermented sausage. In turn, Serrano et al. [34] and Salejda et al. [42] found that
 indicated by Jiménez Colmenero et al. [19] and Cofrades et al. [32] with restructured beef
steaks and Ayo et al. [35] with frankfurter sausages, as well as Ercoskun and Demirci-
Ercoskun [27] with fermented sausage. In turn, Serrano et al. [34] and Salejda et al. [42]
found that walnut addition causes a slight increase in the pH of the restructured products
Foods 2022, 11, 3946 and cooked steaks, respectively. 8 of 13

3.3. The Effect of Walnut Addition on the Texture, Rheological Parameters, and Microstructure
of Liver
walnutSausages
addition causes a slight increase in the pH of the restructured products and cooked
The introduction
steaks, respectively. of walnut paste into the batter significantly weakened the structure
of the products. It was found that, when compared to the control product, the compres-
3.3. The Effect of Walnut Addition on the Texture, Rheological Parameters, and Microstructure of
sion andSausages
Liver shear force of the liver sausages was reduced (with the addition of walnut paste
≥ 10%) Theand introduction
also a reduction in their penetration force (with the addition of walnut paste ≥
of walnut paste into the batter significantly weakened the structure
15%) was found (Figure 2).
of the products. It was found that,It waswhen
also compared
found that to the addition
the control of walnut
product, paste (with the
the compression
addition of ≥20%)
and shear force ofto
thethe batter
liver caused
sausages wasareduced
significant
(with(p < addition
the 0.05) increase in spreadability
of walnut paste ≥ 10%) and
a decrease
and also ainreduction
apparentinviscosity (with the
their penetration addition
force (with the ofaddition
≥10%). ofHowever, it did
walnut paste ≥15not
%)affect
thewas
adhesiveness
found (Figure of the
2). product, even
It was also withthat
found the the
highest addition
addition of walnut
of walnut paste paste, i.e., 25%
(with the
addition
(Table of ≥20%)the
3). Probably, to the batterin
changes caused a significant
the rheological (p < 0.05) increase
characteristics of theinproduct,
spreadability
as a result
and a decrease
of introducing in apparent
walnut viscosity
paste into (with thewere
the stuffing, addition of ≥10%).
the result of anHowever,
increase itindid
thenot
fat con-
affect the adhesiveness of the product, even with the highest addition of walnut paste, i.e.,
tent of the product (a two–three-fold increase for sausages with walnut paste added, com-
25% (Table 3). Probably, the changes in the rheological characteristics of the product, as a
pared to the control product: Table 2). The fat incorporated into the stuffing, together with
result of introducing walnut paste into the stuffing, were the result of an increase in the fat
thecontent
nut paste,
of thewas found
product between the particles
(a two–three-fold ofsausages
increase for the denatured meat,paste
with walnut weakening
added, the
structure
compared of the product
to the controland increasing
product: itsThe
Table 2). spreadability, which
fat incorporated was
into thealso confirmed
stuffing, togetherby the
photos
with the nut paste, was found between the particles of the denatured meat, weakening resulted
of the microstructure of the products (Figure 3). Increasing the nut content the
in astructure
productofwith a smoother
the product and moreitshomogeneous
and increasing structure.
spreadability, which was also confirmed by the
photos of the microstructure of the products (Figure 3). Increasing the nut content resulted
in a product with a smoother and more homogeneous structure.

Figure 2. Compression, shear, and penetration force of the liver sausages, n = 4.

Figure 2. Compression, shear, and penetration force of the liver sausages, n = 4.
Table 3. Spreadability, adhesiveness, and apparent viscosity of the liver sausages (mean value ± stan-
dard deviation), n = 4.

Type of Liver Sausage Spreadability (N) Adhesiveness (N) Apparent Viscosity (Pa*s)
WAL/0 b
48.3 ± 1.8 −22.1 ± 3.4 1494 b ± 174
WAL/5 43.6 ab ± 3.9 −22.1 ± 1.7 1258 ab ± 166
WAL/10 42.8 ab ± 2.8 −21.7 ± 1.0 1145 a ± 179
WAL/15 40.0 ab ± 3.3 −21.4 ± 1.9 1121 a ± 166
WAL/20 38.9 a ± 2.8 −19.9 ± 1.1 1073 a ± 115
WAL/25 38.7 a ± 5.0 −19.3 ± 1.2 998 a ± 100
For liver sausages denomination, see Section 2.1. a,b —different letters in the same column indicate significant
differences (p < 0.05).
Foods 2022, 11, 3946 Foods 2022, 11, x FOR PEER REVIEW 9 of 13 10

Figure 3. SelectedFigure 3. Selected

scanning electronscanning electron
micrographs micrographs
of the of the liver sausages.
liver sausages.

According to3.4. The Effect

Jiménez of WalnutetAddition
Colmenero on the Color
al. [19], Cofrades Parameters
et al. [32], andofSerrano
the Liver
etSausages
al. [33,34],
the weakening of the structure of meat products due to the addition of nuts
The addition of walnut paste to the batter of the liver sausages did may result
not have a si
from several factors,
icant including
effect (p >increased fat content,
0.05) on the L* and b*the diluting
color effect ofofwalnuts
parameters in a meat
the products (Table 4). It
protein system,found,
and possible
however, interferences in meat
that the addition of protein gelation
≥20% walnut processes.
paste caused aTo some
significant (p <
extent, this can reduction
cause limited
in thebinding between
value of meat parameter
the a* color pieces. At ofthethe
same time,when
product it should
compared to
be noted that the weakening
control product.of the product structure due to the addition of walnuts may
be considered a phenomenon not fully beneficial, as was the case of the restructured beef
steaks examined by the cited authors; however, in the case of liver sausages, it should be
treated as a positive modification. This type of product should have a delicate and soft
Foods 2022, 11, 3946 10 of 13

structure that makes it easier to spread on bread. In addition, increasing the softness and
spreadability of the liver sausages, thanks to the addition of walnuts, may be helpful in the
development of innovative meat products for people with special nutritional requirements
related to problems with chewing and swallowing products (e.g., the elderly) [43].

3.4. The Effect of Walnut Addition on the Color Parameters of the Liver Sausages
The addition of walnut paste to the batter of the liver sausages did not have a signif-
icant effect (p > 0.05) on the L* and b* color parameters of the products (Table 4). It was
found, however, that the addition of ≥20% walnut paste caused a significant (p < 0.05)
reduction in the value of the a* color parameter of the product when compared to the
control product.

Table 4. Color components and ∆E of the liver sausages (mean value ± standard deviation), n = 4.

Type of Liver Sausage L* a* b* ∆E

WAL/0 58.42 ± 3.30 b
9.10 ± 0.89 10.86 ± 1.37 -
WAL/5 57.73 ± 2.16 8.83 ab ± 1.04 10.64 ± 0.79 1.69 ± 0.84
WAL/10 58.59 ± 2.06 8.39 ab ± 0.83 10.74 ± 1.12 1.93 ± 0.62
WAL/15 59.07 ± 1.07 7.98 ab ± 0.75 10.99 ± 0.78 2.45 ± 0.70
WAL/20 59.03 ± 1.88 7.71 a ± 0.84 11.24 ± 0.77 2.70 ± 0.77
WAL/25 59.35 ± 1.35 7.46 a ± 0.77 11.34 ± 0.69 3.27 ± 0.72
For liver sausages denomination, see Section 2.1. a,b —different letters in the same column indicate significant
differences (p < 0.05).

When analyzing the total color difference parameter (Table 4), it was found that the
addition of up to 10% of walnut paste caused a small change in the color of the liver
sausage, noticeable only to the experienced observer (1 < ∆E < 2). With higher additions of
walnut paste to the batter, the average values of the ∆E parameter (determined between
sausage color with the addition of walnut paste and the control product) were in the range
of 2 < ∆E < 3.5, which indicates that the differences in color between these products were
also visible to unexperienced observers [40]. When comparing the obtained results with
the results of other authors’ studies, it can be concluded that, in the case of other types of
meat products, the addition of walnuts had a greater impact on the color than in the case of
liver sausages. For example, Jiménez Colmenero et al. [19] and Cofrades et al. [32] found
that the addition of walnuts lowered the L* color parameter and increased the a* and b*
color parameters in restructured beef steaks. Ayo et al. [35] found that, for frankfurters, the
addition of walnuts was characterized by a higher value for the a* and b* color parameters
when compared to traditional products, and also reduced fat content was observed.

3.5. The Effect of Walnuts Addition on the Semiconsumer Assessment of Product Desirability
In order to determine how the addition of walnut paste will affect the perception of
liver sausage consumers, a semiconsumer assessment of its desirability as a commercial
product was carried out. During the evaluation, the panelists focused on those characteris-
tics of the liver sausage, which they usually analyze when making a purchase decision for
such a product (the result consisted of one score as an indicator of the overall desirability
of the product). On the basis of the obtained results, it was found that the addition of
walnut paste to the batter, especially in the amount of ≥15%, resulted in a significant
(p < 0.05) increase in the ratings awarded during the assessment of the desirability of
the product (Figure 4). This could have been the result of various factors, including con-
sumers’ awareness that the assessed product had been enriched with an ingredient with
a proven beneficial effect on health [44] and that it was characterized by more favorable
(in their opinion) features compared to a traditional product, e.g., a different color, greater
softness, etc.
Foods
Foods 2022,
2022, 11,
11, x3946
FOR PEER REVIEW 1211ofof 14
13

For liver sausages denomination see section 2.1.

a, b, c
- different letters for the same characteristic indicate significant differences (P<0.05).

Figure 4. Overall desirability of liver sausages, n = 4.

Figure 4. Overall desirability of liver sausages, n = 4.
The issue of the influence of the addition of walnuts on the overall desirability of meat
4. Conclusions
products was investigated by, among others, Serrano et al. [37]. The authors showed that
Walnut paste
the addition of nuts canhadbe aused for the
positive design
effect on theof aoverall
prohealth liver sausage
desirability meat product
of restructured beef
with favorable quality features. Walnut paste, as an ingredient with
steaks. In contrast, Jiménez-Colmenero, et al. [19] and Ayo et al. [35] found no significant a high-fat content,
especially
differenceswhenin theadded
overall to acceptability
the batter in aofgreater
walnutamount
products (i.e.,
and >15%), can cause
traditional a weaken-
products. This
ing of the that
indicates structure, including
the effect a reduction
of the addition in hardness
of walnuts on the and increasedofspreadability,
desirability meat products and
may a
change
dependin onthe
thecolor
type(lowering the value of color parameter a*), all of which are favorable
of meat product.
for this type of product. It also causes a significant reduction in the amount of cooking
4. Conclusions
loss in the products, which is economically advantageous. On the other hand, the negative
aspectWalnut
of liver sausage
paste can be production
used for the using a large
design amount ofliver
of a prohealth walnut paste
sausage (i.e.,product
meat 25%) iswith
the
faster change
favorable of the
quality fats during
features. Walnut refrigerated
paste, as an storage,
ingredientas indicated by higher
with a high-fat TBARS
content, index
especially
when added
values. to the
This effect batterbe
should intaken
a greater amount in
into account (i.e.,
the>15%), can cause
development a weakening
of this of the
type of product.
structure, including a reduction in hardness and increased spreadability, and a change
Author Contributions:
in the color (loweringConceptualization,
the value of colorT.F.; methodology,
parameter a*), allT.F.; investigation
of which T.F., A.O.
are favorable for and
this
D.P.;
typedata curation,ItT.F.,
of product. alsoI.S.causes
and L.A.; writing—original
a significant reductiondraftinpreparation,
the amountT.F., M.C., L.A.
of cooking andinA.F.;
loss the
writing—review
products, which andis editing, T.F. andadvantageous.
economically A.F.; visualization,OnT.F.,
the M.C.
otherand L.A.;the
hand, supervision,
negativeT.F. All
aspect
authors
of liverhave read and
sausage agreed tousing
production the published version ofofthe
a large amount manuscript.
walnut paste (i.e., 25%) is the faster
change ofResearch
Funding: the fatsequipment
during refrigerated storage,
(TA.XT texture as indicated
analyzer, by higher was
FOSS FoodScan™) TBARS index values.
purchased as part
This
of effect
“Food andshould
Nutrition be Centre—modernisation
taken into account in of thethe
development
WULS campus oftothis type
create of product.
a Food and Nutrition
Research and Development Centre: RPMA. 01.01.00-14-8276/17
Author Contributions: Conceptualization, T.F.; methodology, T.F.; investigation T.F., A.O. and D.P.;
Data Availability Statement: Data is contained within the article.
data curation, T.F., I.S. and L.A.; writing—original draft preparation, T.F., M.C., L.A. and A.F.;
Conflicts of Interest:
writing—review The authors
and editing, declare
T.F. and A.F.; no conflict of interest.
visualization, The
T.F., M.C. andfunders had no roleT.F.
L.A.; supervision, in the
All
design
authorsofhave
the study; in the
read and collection,
agreed analyses, or
to the published interpretation
version of data; in the writing of the manu-
of the manuscript.
script; or in the decision to publish the results.
Funding: Research equipment (TA.XT texture analyzer, FOSS FoodScan™) was purchased as part of
“Food and Nutrition Centre—modernisation of the WULS campus to create a Food and Nutrition
References
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1. Hoogenkamp, H.W. Soy Protein and Formulated Meat Products; CABI Publishing: Wallingford, UK, 2004; pp. 244–252.
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Woodhead article. Limited: Cambridge, UK, 2006;
Publishing
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Foods 2022, 11, 3946 12 of 13

Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design
of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or
in the decision to publish the results.

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