Fish-Based Oil in Sausage Production Technology: Prospects and Challenges

Fish oil provides valuable natural compounds, such as omega-3 polyunsaturated fatty acids and fat-soluble vitamins, which are essential for human health. Its use in sausage production as a substitute for animal and poultry fats improves the nutritional and biological value of the fat fraction, thereby expanding the range of functional and therapeutic products. This review examines scientific literature on the use of fish oil to improve the nutritional value and biological efficacy of sausage fats, while also assessing the prospects and impact of the finished products on human health.
The review covers scientific publications on the chemical composition of fish oil, the bioactive properties of its components, and its practical application in sausage products, indexed in ScienceDirect, PubMed, Springer Link, and eLIBRARY.RU.Traditional sausage products are often associated with potential health risks due to their high content of saturated fatty acids and cholesterol, which increase the risk of cardiovascular diseases and obesity. Adding fish oil to sausage formulations, alone or with vegetable oils, can reduce the saturated fat content in the finished product by shifting the fatty acid profile toward a higher proportion of unsaturated fats. Fish oil is an effective means of adjusting and improving the fat composition of sausages. However, in some cases, this substitution requires additional measures to stabilize the fat against oxidation, preserve the sensory profile, and maintain the consistency of the finished product.
Sausages containing fish oil serve as a dietary substitute for traditional sausage products, as they reduce the risk of cardiovascular diseases and help regulate lipid metabolism.

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