Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil,fish oil and natural antioxidants |
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| Affiliation: | 1. Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain;2. Department of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland;1. Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran;2. Nutrition Research Center and Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran;3. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran;1. Department of Organic and Inorganic Chemistry, Sciences Centre, Federal University of Ceará, Zip Code - 60.440-900, Fortaleza, Brazil;2. Department of Chemistry Engineering, Technology Centre, Federal University of Ceará, Zip Code - 60.356-001, Fortaleza, Brazil;3. Department of Mechanical Engineering, Technology Centre, Federal University of Ceará, Zip Code - 60.445-760, Fortaleza, Brazil;4. Technology Center Foundation of Ceará, Prof. Rômulo Proença St, Zip Code 60.440-552, Fortaleza, Brazil;1. Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, São Paulo, SP 13635-900, Brazil;2. Universidade Federal do Vale do São Francisco, Petrolina, Pernambuco, 56328-000, Brazil;3. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;4. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain |
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| Abstract: | Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200 mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere packages (MAP) containing 80% O2:20% CO2 or 70% N2:30% CO2, respectively for 7 days at 4 °C. Effects on fatty acid profiles, lipid oxidation, colour and sensorial properties were investigated. α-Linolenic acid increased from 1.34% (control) to 8.91% (LO) and up to 11.2% (LGTC 200 and LGCA 200). Addition of fish oil increased levels of EPA from 0.05% (control) to 2.83% (FO), 3.02% (FGTC 200) and 2.87% (FGCA 200) and DHA levels increased from 0.04% (control) to a maximum of 1.93% (FGTC 200). Lipid oxidation was low in raw and cooked linseed oil containing sausages. GTC (200 mg/kg) significantly (P < 0.05) reduced lipid oxidation in raw fish oil containing sausages after 7 days of storage. Colour parameters in raw pork sausages were unaffected by the packaging atmosphere. L1 lightness values were lower (P < 0.05) in LGTC 200 and a1 redness values lower (P < 0.05) in LGTC 200 and FGTC 200 after 7 days of storage. Sensory scores of cooked pork sausages were unaffected by linseed oil addition. Flavour and overall acceptability scores in cooked fish oil containing sausages were improved by GTC addition. Results obtained demonstrate potential for the production of nutritionally enhanced fresh pork sausages. |
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