Fatty acids in muscles and liver of Tunisian wild and farmed gilthead sea bream, Sparus aurata

The total fat content and the fatty acids profile were analysed in the dorsal and ventral muscles and in the liver from wild and farmed gilthead sea bream (Sparus aurata). The amount of fish lipid was higher in farmed than in wild fish in all studied samples and the highest level of all was observed in liver. It was noted that, among all the samples studied for saturated fatty acids (SFA) and Monounsaturated fatty acids (MUFA), whether farmed or wild, palmitic (C16:0) and oleic (C18:1 n − 9) acids were the principal saturated and monounsaturated fatty acids. The results showed that farmed fish contained a higher level of n − 3 polyunsaturated fatty acids (PUFA), particularly docosahexaenoic acids (DHA) and eicosapentaenoic acids (EPA), whereas wild fish contained a higher level of n − 6 PUFA. Arachidonic acid (C20:4 n − 6) was the primary n − 6 PUFA in wild fish whereas in farmed fish, linoleic acid (C18:2 n − 6) was the major n − 6 PUFA. Farmed fish were characterized by higher n − 3/n − 6 ratio for all samples studied, due to the abundance of n − 3 PUFA, particularly DHA.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 3: Fatty acid composition as influenced by age, gender and production region

The effects of age, gender and production region on the fatty acid composition of springbok Musculus longissimus dorsi (LD) were investigated. The major fatty acid of the LD muscle was stearic acid (C18:0), which contributed 23.92–27.02%. Oleic acid (C18:1) represented the largest component (16.33–20.45%) of the mono-unsaturated fatty acids (MUFA). The major n − 6 polyunsaturated fatty acid (PUFA) was C18:2n − 6, which formed 18.77–21.62%, whereas C18:3n − 3 (3.33–4.00%) was the most abundant n − 3 PUFA. The n − 6:n − 3 ratio of the meat varied from 3.02 to 3.35, with an average ratio of 3.2. Polyunsaturated to saturated (P:S) ratios varied between 0.96 and 1.18 and averaged at 1.06. Total MUFA was found to be higher (P < 0.05) in males (20.99%) than females (16.67%). The cholesterol content of the meat varied from 54.45 to 59.34 mg/100 g muscle. Linear correlations between the fatty acid and the intramuscular fat (IMF) content indicated a significant increase in certain saturated and mono-unsaturated fatty acids with increasing IMF content of the meat.     

Characterisation of intramuscular, intermuscular and subcutaneous adipose tissues in yearling bulls of different genetic groups

Fatty acid (FA) composition of intramuscular (IM, Longissimus thoracis muscle), intermuscular (IT) and subcutaneous (SC) fat of one hundred intensively fed yearling bulls with different propensities to fatten were studied. Meat samples were collected from Asturiana de los Valles bulls with different genotypes with respect to the myostatin gene (mh/mh n = 24, mh/+ n = 26 and +/+ n = 25) and from Asturiana de la Montaña (n = 25) bulls lacking the mutation responsible for double muscling and characterised by small to medium-frame size adapted to less favoured mountain areas. FA profiles were expressed as percentages of total FA (g/100 g of total FA) and organised into groups (saturated (SFA), branched (BFA), monounsaturated (MUFA), C18:1trans, polyunsaturated (PUFA), n − 6, n − 3, conjugated linoleic acids (CLA), unsaturated (UFA)) and ratios (MUFA/SFA (M/S), PUFA/SFA (P/S), UFA/SFA (U/S), n − 6/n − 3).

The IT depot was the most saturated and SC depot contained the most monounsaturated FAs, while IM fat had the most polyunsaturated FAs. IM fat showed the highest P/S ratio and for the n − 6/n − 3 ratio there were no significant differences between adipose tissue depots.

In general, genotype effects were more pronounced in IM and SC fat profiles compared to the IT depot, for which no significant differences between genotypes were found in SFA, PUFA (including n − 6 and n − 3), UFA and most of the ratios. IM fat of mh/mh animals had the highest content of PUFA and thus the highest P/S ratio. Accordingly, the presence of the gene causing double muscling influenced the tendency to deposit carcass fat and its FA composition, mainly in IM fat. In general, when carcass fat decreased, SFA content decreased while PUFA and UFA contents increased due to the changes in their percentages.     

The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties

This study was carried out to determine an effective combination of chelators, reductants and free radical scavengers for enhancing color stability and minimizing lipid oxidation in muscle foods fortified with n − 3 fatty acids. Chelators (sodium tripolyphosphate, STPP; sodium citrate, CIT), reductants (sodium erythorbate, ERY) and radical scavengers (butylhydroxyanisole, BHA; mixed tocopherols from two different sources, 30 or 95TOC; rosemary extract, ROSE) were incorporated in various combinations into ground beef (15% fat) with or without n − 3 oil fortification (n = 8). Individually, STPP and CIT had no significant effect on a* values except day 4, but showed higher a* values when combined with ERY (STPP + ERY and CIT + ERY) (P < 0.05). CIT had lower hue angle values than STPP on days 4 and 6, but CIT + ERY showed more discoloration than STPP + ERY (P < 0.05). CIT + ERY showed less lipid oxidation than CIT alone (P < 0.05), whereas there was no difference between STPP and STPP + ERY. CIT + ERY + ROSE demonstrated higher a* values than CIT + ERY + 95TOC on days 4 and 6 (P < 0.05); there was no difference between ROSE and 95TOC groups when n − 3 oil was incorporated into ground beef patties (P > 0.05). The combination of ROSE and ERY appeared to be effective in slowing the decline of a* values. All antioxidant combinations were effective at delaying lipid oxidation when compared to CON or n − 3. A combination of CIT, ERY and ROSE was most effective for stabilizing color and delaying lipid oxidation.     

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

Dutch-style fermented sausages were manufactured with 15% and 30% pork back-fat substitution by pure or commercial encapsulated fish oil, either added as such or as pre-emulsified mixture with soy protein isolate. Adding commercial encapsulated fish oil was the most important factor influencing the chemical composition. The fat content was not significantly different between products (p > 0.05). The n−6/n−3 ratio decreased from 8.49 in controls to 0.90-2.47 in modified products. Lipid oxidation parameters (propanal and hexanal) showed much higher values for sausages with pure fish oil than for products with encapsulated oil. For the latter, lipid oxidation was similar to controls. Products with encapsulated or pre-emulsified oil were significantly firmer than products from other treatments in physical and sensory analysis (p < 0.05). Overall, it is technologically feasible to enrich dry fermented sausages with n−3 fatty acids from fish oil and the application of commercial encapsulated fish oil seems to be the best in retaining overall quality.     

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

Dry fermented sausages with a partial substitution of 15, 20 and 25% of pork backfat by pre-emulsified soy oil were prepared. No differences were detected in the water, protein and fat content between control and modified sausages. Cholesterol amount scarcely decreased in the modified sausages (92.96 mg/100 g product in control sausages, 87.71 mg/100 g in sausages prepared with 25% of substitution). No increase in oxidation was detected through chemical or sensory analysis in modified sausages. Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in control products were 37.83 and 45.78 g/100 g of total fatty acid, respectively, decreasing in the modified formulations, to 32.81 and 42.09 g/100 g of total fatty acid in the 25% replacement products, respectively. Polyunsaturated fatty acids (PUFA) increased from 15.22 (control) to 23.96 g/100 g of total fatty acid (25% product) due to the significant increase in linoleic and -linolenic acids when soy oil was added. In relation to texture profile analysis (TPA), hardness and springiness did not show significant differences among products. The instrumental measured colours were comparable with that of commercial products. Sensory evaluation of most of the modified sausages did not show significant differences with regard to the control.     

Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil

The effect of sunflower and fish oil supplementation of grazing heifers on lipid oxidation and colour stability in beef was investigated. For 150 days, heifers were assigned unsupplemented grazing (G) or restricted grazing with 2.5 kg concentrates containing 1250 I.U. -tocopheryl acetate and 290 g sunflower oil (S1), 415 g sunflower oil (S2), 290 g sunflower + 85 g fish oil (FS1) or 415 g sunflower + 85 g fish oil (FS2). Longissimus dorsi muscle was excised 24 h post-mortem and stored at −30 °C prior to analysis. Muscle -tocopherol in the oil-supplemented groups was higher (P < 0.05) than the G group. Lipid oxidation in refrigerated, minced raw or cooked beef was not significantly affected by diet but metmyoglobin was higher (P < 0.05) in raw beef from oil-supplemented groups compared to the G group. Lipid oxidation and metmyoglobin formation increased (P < 0.001) during refrigerated storage. Vitamin E supplementation together with pasture grazing appeared to offset any potential deleterious effect of oil supplementation on lipid and colour stability.     

Fatty acids and tocopherol levels in M. Longissimus dorsi of beef cattle in Sweden - A comparison between seasonal diets

This study investigated the influence of Swedish outdoor feeding systems on the fatty acid composition and tocopherol content of M. Longissimus dorsi from beef. Dietary effects of pasture (PA), silage, and silage supplemented with grain (SIG) were compared. Each dietary group consisted of six animals. Higher levels (P < 0.05) of polyunsaturated fatty acids (PUFA) were found in the PA treatment. The n − 6/n − 3 fatty acid ratio of total lipids in the muscle tissue was in the range 1.2–1.5. The SIG treatment increased the n − 6/n − 3 ratio and decreased the total PUFA content of muscle tissue. The lipid class composition and the content of -tocopherol in the meat showed no differences among treatments.     

Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

The present study aimed to investigate the effect of crossbreeding with Limousine sires on fatty acid profile, physical and sensory properties of meat produced by Podolian young bulls. Polyunsaturated fatty acid content was influenced by crossbreeding (P < 0.01) with Podolian bulls (P) producing beef characterised by a higher level of unsaturation in comparison with crossbred animals (LP). As a consequence, P/S ratio was significantly higher in meat produced by P animals than LP (P < 0.01). P animals had higher linoleic (P < 0.05), linolenic (P < 0.05), EPA (P < 0.05) and DHA acids (P < 0.001) levels than LP subjects. No breed effect was observed for the ratio n − 6/n − 3 (P > 0.05). WBS force of LD was significantly lower in meat from crossbred subjects (P < 0.05). Both crossbreeding with Limousine and extension of ageing from 2 to 7 days improved LD tenderness as assessed by panel taste (P < 0.001).     

Fat deposition, fatty acid composition and meat quality: A review

This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount of fat. The effects of fatty acid composition on meat quality are also reviewed. Pigs have high levels of polyunsaturated fatty acids (PUFA), including the long chain (C20-22) PUFA in adipose tissue and muscle. The full range of PUFA are also found in sheep adipose tissue and muscle whereas cattle ‘conserve’ long chain PUFA in muscle phospholipid. Linoleic acid (18:2n − 6) is a major ingredient of feeds for all species. Its incorporation into adipose tissue and muscle in relation to the amount in the diet is greater than for other fatty acids. It is deposited in muscle phospholipid at a high level where it and its long chain products eg aracidonic acid (20:4n − 6) compete well for insertion into phospholipid molecules. Its proportion in pig adipose tissue declines as fat deposition proceeds and is an index of fatness. The same inverse relationships are not seen in ruminant adipose tissue but in all species the proportion of 18:2n − 6 declines in muscle as fat deposition increases. The main reason is that phospholipid, where 18:2n − 6 is located, declines as a proportion of muscle lipid and the proportion of neutral lipid, with its higher content of saturated and monounsaturated fatty acids, increases. Oleic acid (18:1cis − 9), formed from stearic acid (18:0) by the enzyme stearoyl Co-A desaturase, is a major component of neutral lipid and in ruminants the same enzyme forms conjugated linoleic acid (CLA), an important nutrient in human nutrition. Like 18:2n − 6, -linolenic acid (18:3n − 3) is an essential fatty acid and is important to ruminants since it is the major fatty acid in grass. However it does not compete well for insertion into phospholipid compared with 18:2n − 6 and its incorporation into adipose tissue and muscle is less efficient. Greater biohydrogenation of 18:3n − 3 and a long rumen transit time for forage diets also limits the amount available for tissue uptake compared with 18:2n − 6 from concentrate diets. A positive feature of grass feeding is that levels of the nutritionally important long chain n − 3 PUFA are increased ie EPA (20:5n − 3) and DHA (22:6n − 3). Future research should focus on increasing n − 3 PUFA proportions in lean carcasses and the use of biodiverse pastures and conservation processes which retain the benefits of fresh leafy grass offer opportunities to achieve this. The varying fatty acid compositions of adipose tissue and muscle have profound effects on meat quality. Fatty acid composition determines the firmness/oiliness of adipose tissue and the oxidative stability of muscle, which in turn affects flavour and muscle colour. Vitamin E is an essential nutrient, which stabilises PUFA and has a central role in meat quality, particularly in ruminants.     

Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages

Dutch style fermented sausages were manufactured with a substitution of 10%, 15% and 20% of pork backfat by flaxseed oil and canola oil, pre-emulsified with soy protein isolate. The 15% and 20% substitution were also reached by adding encapsulated flaxseed oil and encapsulated fish oil and by adding flaxseed oil, pre-emulsified with sodium caseinate, respectively. The products were sliced, packaged in an oxygen-enriched atmosphere and stored in the dark for 12 weeks at 7°C. No differences were detected in moisture, protein and fat content between control and modified sausages, with the exception of the formulation with sodium caseinate. The PUFA/SFA ratio increased from 0.30 in the control to 0.42-0.48 in the sausages with canola oil and to 0.49-0.71 in the sausages with flaxseed oil. The n-6/n-3 ratio decreased from 11.20 in the control to 6.94-5.12 in the sausages with canola oil and to 1.93-1.05 in the sausages with flaxseed oil. The addition of canola oil and encapsulated flaxseed oil resulted in a comparable shelf life as the control in terms of lipid oxidation. In the samples with addition of pre-emulsified flaxseed oil, especially with sodium caseinate, lipid oxidation clearly increased during storage. Physical and sensory analysis showed that the sausages with encapsulated fish oil and flaxseed oil resembled the control most.     

Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

Conventional and low-fat cooked sausages (cursive) were prepared with fish oil as a source of n−3 polyunsaturated fatty acids. Fish oil was incorporated pre-emulsified with caseinates and water. Pre-emulsion was added in sufficient amounts to give fish oil levels of 1–6% in the final product. Lipid oxidation was determined (TBARs index) and instrumental measures of colour and texture were carried out. A sensory analysis was performed in which sensory parameters were evaluated by a hedonic test. There were no significant changes in TBAR values of final products being similar in both control and fish oil added sausages. In general terms, a slight increase in hardness and work of shearing were observed at the higher fish oil levels independently of the fat content. Sausages were analysed after 90 days of storage under refrigeration and similar results were observed. Microstructure of sausages was also studied by scanning electron microscopy (SEM) and a more compact structure was observed when the high levels were assayed. However, all sausages were well accepted when sensory quality was evaluated. Fat composition showed an increase in n−3 PUFA yielding a n−6/n−3 ratio close to 2, which is considered as healthier. For this, the incorporation of fish oil pre-emulsified seems to be a good option to include n−3 PUFA in cooked meat products, obtaining sensorially adequate and healthier stable sausages.     

Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4 °C). Different levels of fat significantly (p < 0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly (p < 0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15–5.28, 42.4–47.4% and 0.073–0.134 respectively. Refrigerated storage significantly (p < 0.05) increased TBA number of control samples while storage did not significantly (p < 0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly (p < 0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly (p < 0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly (p < 0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly (p < 0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4 °C).     

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, (n-6)/(n-3) fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meq O(2)/kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4-decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storage.     

Nutritional profile of restructured beef steak with added walnuts

Amino acid, fatty acid profile, cholesterol, vitamin E and mineral contents were assessed in restructured beef steak with 20% added walnut (20W). Compared with control restructured beef steak (0% added walnut), the product with added walnut presented a lower (P < 0.05) lysine/arginine ratio, larger (P < 0.05) quantities (mg/100 g product) of monounsaturated (MUFA) and n3 polyunsaturated (PUFA) fatty acids (mainly -linolenic acid), a lower (P < 0.05) n6/n3 PUFA ratio and a higher (P < 0.05) polyunsaturated/saturated fatty acid ratio. The replacement of raw meat material by walnut reduced (P < 0.05) the cholesterol content and increased (more than 400 times) the amount of γ-tocopherol. Iron, calcium, magnesium and manganese contents of 20W sample were greater (P < 0.05) than in the control. Some changes induced by added walnut in the nutritional quality of the restructured product may present health benefits.     

Modification of the bitterness of caffeine

Caffeine is the worlds most consumed psychoactive chemical and as such is a valuable commodity to the food and beverage industry. Caffeine also activates the bitter taste system causing a potential problem for manufacturers wanting to develop products containing caffeine. In the present study both oral peripheral and central cognitive strategies were used in an attempt to suppress the bitterness of caffeine. Subjects (n = 33) assessed the influence of sodium gluconate (100 mM), zinc lactate (5 mM), sucrose (125 mM and 250 mM), milk (0%, 2% and 4% milk fat), and aromas (coffee, chocolate, mocha) on the bitterness of caffeine (1.5, 3 and 4.5 mM). The oral peripheral strategies proved most effective at suppressing the bitterness of caffeine: zinc lactate (−71%, p < 0.05), non-fat milk (−49%, p < 0.05), and sodium gluconate (−31%). Central cognitive strategies were partially effective: 250 mM sucrose (−47%, p < 0.05) and mocha aroma (−10%) decreased bitterness, while chocolate (+32%) and coffee (+17%) aromas increased perceived bitterness. Overall, zinc lactate was the most effective bitterness inhibitor, however the utility of zinc in foods is negated by its ability to inhibit sweetness.     

Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat

The effect of gamma radiation processing on the lipid content, fatty acid composition and conjugated linoleic acid (CLA) profile in frozen lamb meat was investigated. Samples of longissimus thoracis muscle from lambs fed lucerne basal diets either unsupplemented or supplemented with polyunsaturated vegetable oils were irradiated (7 kGy) and analysed. CLA contents in lamb meat did not affect (P > 0.05) the levels of lipid oxidation induced by the irradiation. No significant differences (P > 0.05) were observed for fatty acid composition, related nutritional indexes (n − 6/n − 3 and PUFA/SFA), as well as for total lipid and CLA contents, between non-irradiated (control) and irradiated meat samples. In contrast, meat irradiation affected the relative proportions of total trans, trans and cis/trans CLA isomers (P < 0.001), in addition to the percentage of some minor individual CLA isomers (t11, t13 and t9, t11, with P < 0.05 and P < 0.001, respectively). The percentage of total cis/trans CLA isomers slightly decreased in irradiated samples, while the relative proportion of total trans, trans isomers slightly increased. This observation may be explained by the higher susceptibility to autoxidation of the cis double bond relative to the trans configuration.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 2: Chemical composition of springbok meat as influenced by age, gender and production region

The effects of age, gender and production region on the chemical, mineral and amino acid composition of the M. longissimus dorsi (LD) muscle of springbok were investigated. There was a significant gender^*region interaction for protein content – for the four production regions it varied between 18.80 and 21.16 g/100 g. The intramuscular fat (IMF) content of the LD muscle varied between 1.32 and 3.46 g/100 g. Females (3.13 ± 0.28 g/100 g) had a higher (P < 0.05) fat content than males (1.35 ± 0.08 g/100 g). The IMF content of the adult (2.45 ± 0.26 g/100 g) and sub-adult (2.50 ± 0.28 g/100 g) categories was higher (P < 0.05) in comparison to that of the lambs (1.32 ± 0.11 g/100 g). An inverse correlation was noted between the IMF and moisture content (r = −0.49, P < 0.001) of the meat. The two main amino acids were glutamic and aspartic acid, which contributed 2.47–2.74 and 2.31–2.54 g/100 g of dry matter, respectively. Phosphorous was the predominant mineral in the LD muscle (122.92–159.78 mg/100 g of dry matter), followed by potassium (119.44–131.25 mg/100 g of dry matter) and calcium (6.57–145.18 mg/100 g of dry matter). Production region had a significant effect on the mineral and amino acid composition of the meat, while the effects of age and gender were found to be insignificant.     

Influence of slaughter season and muscle type on fatty acid composition, conjugated linoleic acid isomeric distribution and nutritional quality of intramuscular fat in Arouquesa-PDO veal

The effects of the slaughter season and muscle type on lipid and conjugated linoleic acid (CLA) contents, fatty acid composition and isomeric profile of CLA in Arouquesa veal, from calves reared according to the specifications of the protected designation of origin (PDO), were assessed. Arouquesa purebred calves (n = 31) were raised in a traditional production system, slaughtered in early autumn (October) or late spring (June), and the longissimus dorsi and semitendinosus muscles were sampled for analysis. Arouquesa-PDO veal only showed seasonal differences in the levels of some minor fatty acids (16:1c9, 17:1c9, 18:1t, 18:3n − 3, 20:0 and 22:4n − 6) and CLA isomers (t12,t14, t9,t11 and c11,t13). Furthermore, significant interactions between the slaughter season and muscle type were obtained for several fatty acids and CLA isomers, total lipids and CLA, and the PUFA/SFA ratio. In both seasons, veal-PDO depicts values of pasture-fed cattle. From a human nutritional perspective, veal-PDO in both slaughter seasons has relatively high CLA contents and percentages of the c9,t11 CLA isomer, which is favourable, while the n − 6/n − 3 ratios are within the recommended values for the human diet. In conclusion, the results suggest that intramuscular fat in Arouquesa-PDO veal has high nutritional value throughout the year.     

Functional dry fermented sausages manufactured with high levels of n‐3 fatty acids: nutritional benefits and evaluation of oxidation

Dry fermented sausages including fish oil extracts rich in n‐3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones. Modified products were manufactured with 5.3 g kg^?1 and 10.7 g kg^?1 of fish oil extract. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents per 100 g of dry fermented sausages were 0.15 g and 0.13 g for the lower rate of addition and 0.33 g and 0.26 g, respectively, for the higher rate, compared with only 0.01 g EPA and 0.03 g DHA in the control products. No significant differences were found in the other fatty acids. A decrease in the n‐6/n‐3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. Thiobarbituric acid reactive substances values were similar in control (0.31 ppm) and in batch A products (0.34 ppm) but increased significantly in batch B products (1.22 ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36–2.43 µg g^?1 fat) leading to similar percentages of oxidation. 7‐Ketocholesterol, considered an indicator of oxidation, was not present in any sample. Values obtained for L* and hue (arctg b*/a*) were comparable with those of meat products. Although no effect was observed in cholesterol oxidation product formation and instrumental measurements of colour, the highest level of n‐3 fatty acid seemed to accelerate the oxidation process significantly. Copyright © 2004 Society of Chemical Industry