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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: influence on nutritional properties, sensorial quality and oxidation stability
Authors: Valencia, I. (Idoia)
Ansorena, D. (Diana)
Astiasaran, I. (Iciar)
Keywords: DHA
Functional ingredient
Novel food
n−3 PUFA
Lipid
Storage
Issue Date: 2007
Publisher: Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2007.01.021
ISSN: 0308-8146
Citation: Valencia I, Ansorena D, Astiasarán I. Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability. Food Chem. 2007;104(3):1087-1096.
Abstract
Significant enrichment of dry fermented sausages in n−3 polyunsaturated fatty acids (PUFA) was achieved by incorporating algae oil from Schizochytrium sp. into an emulsion that partially substituted pork backfat from the traditional formulation. Two different levels of substitution were initially tested, both including BHA and BHT as antioxidants: (15% and 25%). A triangular test showed that products with 25% substitution were not sensorially acceptable. Sausages with 15% substitution supplied 1.30 g/100 g product of docosahexaenoic acid (DHA), with an interesting n−6/n−3 ratio of 2.62. No signs of oxidation were detected at the end of the ripening process, with low values of TBARs (<0.2 mg/kg), peroxides (<2 meq O2/kg fat) and volatile aldehydes. Storage of these sausages under vacuum during 30 days totally guaranteed their stability, whereas after 90 days certain degree of oxidation was detected, only by means of aldehydes analysis. Hexanal, nonanal and dienals increased, whereas no increment in TBARs or peroxides were observed. Aerobical storage of these sausages was not viable due to a high oxidation susceptibility of the new formulation, despite the use of antioxidants.
Permanent link: http://hdl.handle.net/10171/22123
Appears in Collections:DA - Farmacia - CAFT - Artículos de revista

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