Evaluation of the oxidation and hydrolysis processes in meat products with functional ingredients

This study investigated the effect of functional ingredients - Omega-3- and Omega-6 polyunsaturated fatty acids - in the manufacturing of cooked and fermented sausages on the formation of lipid oxidation, hydrolysis products and biogenic amines. it was shown that the functional ingredients added as oil extract from rape and linseed had no influence on the separation of the fat phase in cooked sausages of different diameters. The investigations of fermented smoked sausages showed that the diameter of the sausages influenced the oxidation processes of polyunsaturated fatty acids. Thus, after addition of the functional ingredients the oxidation processes were slower in sausages with smaller diameter. Furthermore, addition of a mixture of rape and linseed oils reduced the formation of biogenic amines in all the sausages within the period of normal consumption.