Design and evaluation of functional meat products

Abstract

The meat industry has been traditionally one of the main sectors of food industry. An excess of meat products consumption has been related to an increased risk of some diseases such as cardiovascular, diabetes and some types of cancer. This work deals with the development and evaluation of different strategies to improve the nutritional quality of meat products, maintaining at the same time their stability and typical sensory properties. In consequence, the objectives of the work include the design, elaboration and evaluation of meat products, in order to provide scientific support to their potential functional effect. The main conclusions of the work were: 1. The dietary use of different sources of ω-3 poly-unsaturated fatty acids (PUFA) in Iberian pigs caused significant improvement in the lipid profile of the meat products obtained rom the respective animals. The administration of feed enriched in fish oil led to significant increases of EPA and DHA, only comparable with those of DHA obtained with the use of feed enriched in microalgae. The use of linseed oil in the feed was not efficient regarding the long chain ω-3 PUFA deposition, at least in the conditions and products studied. 2. Dry fermented sausages elaborated with a pre-emulsified mixture of linseed and algae oils (3:2) (as a substitution of 25% of total pork back fat), selenium yeast and iodized salt, in agreement the European legislation, could include the nutrient claims “High in ω-3 PUFA”, “High in selenium” an “High in iodine”, showing at the same time a good sensory quality. 3. Dry fermented sausages elaborated with pre-emulsified linseed oil and with a partial replacement of NaC1 by calcium ascorbate could be claimed as “Source of ω-3 fatty acids”, “Reduced sodium” and “High calcium”, being safe, and showing a sensory acceptability similar to that of traditional formulations. 4. Lyophilized water extracts of leaves from Borago officinalis showed an effective antioxidant capacity for controlling lipid oxidation in dry fermented sausages elaborated with linseed oil. 5. Lyophilized water extracts of Melissa officinalis were effective for maintaining the oxidative stability of highly unsaturated oil-in-water emulsions made with a mixture of algae and linseed oils (3:2). These emulsions had been proof to be adequate as functional ingredients in dry fermented sausages without inducing sensory or stability problems along 90 days of storage.