"High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

被引：38

作者：

Berasategi, Izaskun ^{[1
]}

Legarra, Sheila ^{[1
]}

Garcia-Iniguez de Ciriano, Mikel ^{[1
]}

Rehecho, Sheyla ^{[2
]}

Isabel Calvo, Maria ^{[2
]}

Yolanda Cavero, Rita ^{[3
]}

Navarro-Blasco, Inigo ^{[4
]}

Ansorena, Diana ^{[1
]}

Astiasaran, Iciar ^{[1
]}

机构：

[1] Univ Navarra, Fac Pharm, Dept Nutr Food Sci Physiol & Toxicol, Pamplona 31008, Spain

[2] Univ Navarra, Fac Pharm, Dept Pharm & Pharmaceut Technol, Pamplona 31008, Spain

[3] Univ Navarra, Fac Sci, Dept Plant Biol Bot, Pamplona 31008, Spain

[4] Univ Navarra, Fac Sci, Dept Chem & Soil Sci, Pamplona 31008, Spain

来源：

MEAT SCIENCE | 2011年 / 88卷 / 04期

关键词：

Meat-based functional foods; Linseed oil; Melissa officinalis; Natural antioxidant; Antioxidant capacity; omega-3; PUFA; DRY FERMENTED SAUSAGES; LABORATORY-INDUCED STRESS; CORONARY-HEART-DISEASE; ESSENTIAL FATTY-ACIDS; ANTIOXIDANT ACTIVITY; SENSORY PROPERTIES; LEMON BALM; NUTRITIONAL PROPERTIES; FUNCTIONAL INGREDIENT; OXIDATIVE STABILITY;

D O I：

10.1016/j.meatsci.2011.02.035

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new formulation of bologna-type sausage enriched in omega-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 omega-3 PUFAs content, especially alpha-linolenic acid, decreasing significantly the omega-6/omega-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 meqO(2)/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 O-2/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. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：705 / 711

页数：7

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