Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Garcia-Iñiguez-de-Ciriano, M. (Mikel) | - |
dc.creator | Larequi-García, E. (Eduardo) | - |
dc.creator | Rehecho, S. (Sheyla) | - |
dc.creator | Calvo, M.I. (María Isabel) | - |
dc.creator | Cavero-Remon, R.Y. (Rita Yolanda) | - |
dc.creator | Navarro-Blasco, I. (Iñigo) | - |
dc.creator | Astiasarán, I. (Iciar) | - |
dc.creator | Ansorena-Artieda, D. (Diana) | - |
dc.date.accessioned | 2012-08-05T18:41:35Z | - |
dc.date.available | 2012-08-05T18:41:35Z | - |
dc.date.issued | 2010 | - |
dc.identifier.citation | Garcia-Iniguez de Ciriano M, Larequi E, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, et al. Selenium, iodine, omega-3 PUFA and natural antioxidant from melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation. Meat Sci. 2010 Jun;85(2):274-279. | es_ES |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://hdl.handle.net/10171/22992 | - |
dc.description.abstract | A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2g/kg), iodized salt (26g/kg), linseed:algae (3:2) emulsion (62.5g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686mg/kg), yielded dry fermented sausages with technological and sensory properties similar to traditional ones. From the nutritional standpoint, a 50g portion of this product would give 100% of the recommended daily intake for Se, 70% of DRI for iodine, and 40% and 100% of the reference intake for alpha-linolenic and EPA+DHA, respectively. The omega-6/omega-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one. Despite the high PUFA content, no oxidation was detected by TBARS (<0.15mgMDA/kg) and volatile compounds, showing the effectiveness of the natural antioxidants from M. officinalis. The modified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Functional foods | es_ES |
dc.subject | Se yeast | es_ES |
dc.subject | Iodized salt | es_ES |
dc.subject | Natural antioxidant | es_ES |
dc.subject | Linseed and algae oils | es_ES |
dc.title | Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation. | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.type.driver | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1016/j.meatsci.2010.01.012 | es_ES |
Files in This Item:
Statistics and impact
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.