Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
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...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2006 |
| País: | España |
| Institución: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/22996 |
| Acceso en línea: | https://hdl.handle.net/10171/22996 |
| Access Level: | acceso abierto |
| Palabra clave: | Deodorised fish oil, ω-3 fatty acids, EPA, DHA, functional dry fermented sausages. mega-3 fatty acids EPA DHA Functional dry fermented sausages |
| Sumario: | 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 0.64g EPA/100g and 0.46g DHA/100g 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. |
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