Journal
MEAT SCIENCE
Volume 72, Issue 4, Pages 727-733Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2005.09.022
Keywords
deodorised fish oil; n-3 fatty acids; EPA; DHA; functional dry fermented sausages
Categories
Ask authors/readers for more resources
Enrichment of dry fermented sausages with n - 3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved nutritional properties with regard to conventional sausages, without affecting sensory properties and oxidation status. The developed products supplied 0.64 g EPA/100 g and 0.46 g DHA/100 g product, and showed PUFA + MUFA/SFA ratio of 1.76 and n - 6/n - 3 ratio of 2.97. No signs of oxidation were found in any type of sausages, control and modified. None of the dienals and trienals reported as secondary lipid oxidation products and typical for fish oil were detected in the modified sausages. Instrumental colour differences were detected, however, without relevance in the sensory analysis. The sensory evaluation panel did not find differences in general acceptability. The modified dry fermented sausages can be considered a technologically viable functional food. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available