Healthy reduced-fat bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract
Reduced-energy and reduced-fat Bologna products enriched with ω-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipi...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2014 |
| País: | España |
| Institución: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/36833 |
| Acceso en línea: | https://hdl.handle.net/10171/36833 |
| Access Level: | acceso abierto |
| Palabra clave: | Algae oil DHA Reduced-fat Functional foods Cooked sausages Melissa officinalis |
| Sumario: | Reduced-energy and reduced-fat Bologna products enriched with ω-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ω-6/ω-3 ratio of 0.4. Technological and sensory problems were not detected in the new formulations. Besides, reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest that it is possible to obtain reduced-fat Bolognatype sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects over the sensory quality, obtaining interesting products from a nutritional point of view. |
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