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...

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Detalles Bibliográficos
Autores: Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
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
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spelling Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAsValencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bDeodorised fish oil, ω-3 fatty acids, EPA, DHA, functional dry fermented sausages.mega-3 fatty acidsEPADHAFunctional dry fermented sausagesEnrichment 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.ElsevierDadun. Depósito Académico Digital Universidad de Navarra20122012-08-0520062006-01-0120062006-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/22996reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/229962026-06-21T12:47:57Z
dc.title.none.fl_str_mv Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
title Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
spellingShingle Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7
Deodorised fish oil, ω-3 fatty acids, EPA, DHA, functional dry fermented sausages.
mega-3 fatty acids
EPA
DHA
Functional dry fermented sausages
title_short Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
title_full Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
title_fullStr Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
title_full_unstemmed Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
title_sort Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs
dc.creator.none.fl_str_mv Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
author Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7
author_facet Valencia, I. (Idoia)|||/items/00b0d9ff-ea5e-4d66-80c0-bd5de9bae1b7
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
author_role author
author2 Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
author2_role author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Deodorised fish oil, ω-3 fatty acids, EPA, DHA, functional dry fermented sausages.
mega-3 fatty acids
EPA
DHA
Functional dry fermented sausages
topic Deodorised fish oil, ω-3 fatty acids, EPA, DHA, functional dry fermented sausages.
mega-3 fatty acids
EPA
DHA
Functional dry fermented sausages
description 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.
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01
2006
2006-01-01
2012
2012-08-05
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/22996
url https://hdl.handle.net/10171/22996
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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