Modulation of Fatty Acid Profile and Lipid Health Indices in Semifermented Buffalo Sucuk by Partial Replacement of Tallow With Plant‐Based Oils

This study evaluated the effects of partially replacing tallow with cold‐pressed avocado, macadamia, and sea buckthorn oils on the nutritional lipid quality, technological properties, and sensory characteristics of semifermented buffalo sucuk. Four formulations were produced (control: 100% tallow; treatments: 50% tallow + 50% plant‐based oil) and stored at 4 ± 1°C for 30 days. Plant‐based oil substitution significantly reduced total saturated fatty acids and increased unsaturated fatty acids ( p < 0.01). Macadamia (MN) and avocado oils (AV) enhanced total monounsaturated fatty acids (∑MUFA), while sea buckthorn oil (SB) increased the total polyunsaturated fatty acid (∑PUFA) content. Health‐related lipid indices improved markedly, with lower atherogenicity (AI) and thrombogenicity indices (TI) and higher UFA/SFA ratios compared to the control. Reformulation of lipids had no significant effect on pH on the initial day, but the macadamia and avocado oil–added samples showed significant differences during storage. Water activity and cooking loss were significantly affected by oil type, with decreasing values throughout storage. Plant‐based oil substitution led to notable stability in L ∗ and a ∗ values during storage time. Textural analysis indicated that substituting macadamia, avocado, and sea buckthorn oils resulted in softer products with lower hardness, gumminess, and chewiness than the control. High sensory acceptability was observed among samples, particularly in the avocado oil treatment. Overall, partial replacement of tallow with essential fatty acid–based plant oils improved lipid quality while maintaining technological and sensory properties, offering a feasible strategy for healthier sucuk production for different consumer groups.