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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation
Autor(es) : Muguerza, E. (Edurne)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
Palabras clave : Dry fermented sausages
n-3 fatty acids
Oxidation
Colour
Cholesterol oxidation products
Fecha incorporación: 2004
Editorial : Wiley-Blackwell
Versión del editor: http://dx.doi.org/10.1002/jsfa.1786
ISSN: 0022-5142
Cita: Muguerza E, Ansorena D, Astiasarán I. Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation. J Sci Food Agric 2004;84(9):1061-1068
Resumen
Dry fermented sausages including fish oil extracts rich in n-3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones. Modified products were manufactured with 5.3 g kg−1 and 10.7 g kg−1 of fish oil extract. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents per 100 g of dry fermented sausages were 0.15 g and 0.13 g for the lower rate of addition and 0.33 g and 0.26 g, respectively, for the higher rate, compared with only 0.01 g EPA and 0.03 g DHA in the control products. No significant differences were found in the other fatty acids. A decrease in the n-6/n-3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. Thiobarbituric acid reactive substances values were similar in control (0.31 ppm) and in batch A products (0.34 ppm) but increased significantly in batch B products (1.22 ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36–2.43 µg g−1 fat) leading to similar percentages of oxidation. 7-Ketocholesterol, considered an indicator of oxidation, was not present in any sample. Values obtained for L* and hue (arctg b*/a*) were comparable with those of meat products. Although no effect was observed in cholesterol oxidation product formation and instrumental measurements of colour, the highest level of n-3 fatty acid seemed to accelerate the oxidation process significantly. Copyright © 2004 Society of Chemical Industry
Enlace permanente: http://hdl.handle.net/10171/22988
Aparece en las colecciones: DA - Farmacia - CAFT - Artículos de revista

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