“High in omega-3 fatty acids” Bologna type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis.

A new formulation of bologna-type sausage enriched in ω-3 polyunsaturated fatty acids (PUFA) (8.75% linseed oil) was developed, using a lyophilized aqueous-ethanolic extract of Melissa officinalis. A comparison with the effectiveness of butylhydroxy anisole (BHA) synthetic antioxidant to decrease th...

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Detalles Bibliográficos
Autores: Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7, Legarra, S. (Sheila)|||/items/f53f53a5-4a7f-4d1d-8ba8-4dd2226640c7, Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f, Rehecho, S. (Sheyla)|||/items/bf0a6e47-4da2-42da-b1f7-13ee6aace2b8, Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e, Cavero-Remon, R.Y. (Rita Yolanda)|||/items/c85f6a2c-8d07-42cc-9b1b-e90e561c7175, Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54, 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:2011
País:España
Institución:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/22331
Acceso en línea:https://hdl.handle.net/10171/22331
Access Level:acceso abierto
Palabra clave:Meat-based functional foods
Linseed oil
Melissa officinalis
Natural antioxidant
Antioxidant capacity
ω-3 PUFA
Descripción
Sumario:A new formulation of bologna-type sausage enriched in ω-3 polyunsaturated fatty acids (PUFA) (8.75% linseed oil) was developed, using a lyophilized aqueous-ethanolic extract of Melissa officinalis. A comparison with the effectiveness of butylhydroxy anisole (BHA) synthetic antioxidant to decrease the oxidation of PUFAs was performed. The formulation increased the ω-3 PUFAs content, especially α-linolenic acid, decreasing significantly the ω-6/ω-3 ratio from 17.3 to 1.9, and also the Atherogenic Index and Thrombogenic Index (0.38–0.31 and 1.03–0.54, respectively). Modified sausages with BHA and Melissa extract showed significantly lower peroxides value (2.62 and 6.11 meqO2/kg) and thiobarbituric acid value (0.26 and 0.27 mg malondialdehyde/kg) and higher antioxidant capacity (hydrophilic fraction ABTS: 0.45 and 0.74 meq Trolox/g product; lipofilic fraction ABTS: 0.44 and 0.37 meq Trolox/g product) than those without these ingredients (16.49 meq O2/kg, 2.08 mg malondialdehyde /kg, 0.26 and 0.27 meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products.

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