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dc.creatorValencia, I. (Idoia)-
dc.creatorAnsorena-Artieda, D. (Diana)-
dc.creatorAstiasarán, I. (Iciar)-
dc.date.accessioned2012-08-05T18:42:49Z-
dc.date.available2012-08-05T18:42:49Z-
dc.date.issued2006-
dc.identifier.citationValencia I, Ansorena D, Astiasaran I. Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Sci. 2006 Jun;73(2):269-277.es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10171/22995-
dc.description.abstractDifferent packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, (n-6)/(n-3) fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meq O(2)/kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4-decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storagees_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectChorizoes_ES
dc.subjectDry fermented sausageses_ES
dc.subjectLinseed oiles_ES
dc.subjectShelf-lifees_ES
dc.subjectAntioxidantses_ES
dc.subjectVacuumes_ES
dc.subjectα-linolenices_ES
dc.titleStability of linseed oil and antioxidants containing dry fermented sausages: study of the lipid fraction during different storage conditionses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2005.12.002es_ES
dc.type.driverinfo:eu-repo/semantics/articlees_ES

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