The use of linseed oil improves the nutritional quality of the lipid fraction of dry fermented sausages

Improvement of the nutritional quality of the lipid fraction of dry-fermented sausages was achieved by a substitution of one quarter of the amount of pork backfat present in traditional formulations by an emulsion in which linseed oil was included. This improvement was particularly noticeable when 100 mg/kg of butylhydroxytoluene and 100 mg/kg of butylhydroxyanisole were added. P/S ratio increased from 0.4 in the control sausages to 0.6 in the batch with 3.3% linseed oil and to 0.7 in the batch with linseed (3.3%) and antioxidants. The n−6/n−3 ratio decreased from 14.1 in control products to 1.7–2.1 in modified products as a consequence of the α-linolenic acid increment. No oxidation problems were detected during the ripening process, with TBA values always lower than 0.23 ppm. Hexanal and nonanal showed the highest values in linseed oil-containing products. Addition of antioxidants avoided the formation of decadienals and other aldehydes from lipid oxidation

Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.

The ripening of chorizo de Pamplona was followed through the changes of the volatile compounds extracted by a simultaneous destilation-extraction with dichloromethane. An increase of the number and concentration of compounds was detected during the maturation, ranging from 63 compounds (10.26 mg dodecane/g dry matter) to 98 substances (223.16 mg of dodecane/g dry matter) identified in the mixing and in the final product, respectively. Acids showed the highest increase during the ripening, reaching 90% of the total amount of compounds at the end of the process, followed by esters and aldehydes. Short chain fatty acids, which contributed to the typical organoleptic charac teristics of dry fermented sausages, became apparent from the 21st day and accounted for only 1.3 mg of the total of acids in final product (202 mg dodecane/g dry matter). Sulphur compounds decreased slightly during the ripening, a result of the decrease in the content of the disulphide di- 2-propenyl, a compound originated from garlic

Stability of linseed oil and antioxidants containing dry fermented sausages: 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 storag

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modified atmospheres (100% N2 and a mixture of 20% CO2 and 80% N2) in order to study the modifications on colour, texture and microbial counts during that period. Lightness was found to be more stable when samples were stored with 20% CO2 and 80% N2 without statistical differences between vacuum and 100% N2. A slight whiteness was observed in the vacuum packed samples. Yellowness increased during time in vacuum packed samples, although no differences were found among the three conditions at the end of the study. Redness values were not affected by time or by the packaging system. With regard to texture, values found for all samples were within the normal range for this type of products, although it was observed that modified atmosphere packaging preserved samples better from hardening than vacuum packaging. No safety problems were detected in relation to the microbial quality in any case. In general, no clear differences were found among the three packaging systems for colour, texture and microbial quality in the storage conditions studied

Consequences of microwave heating and frying on the lipid fraction of chicken and beef hamburgers

Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones

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

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

Stability of sterols in phytosterol-enriched milk under different heating conditions

Commercially available phytosterol-enriched milk was subjected to usual and drastic heating conditions to evaluate the stability of the sterols at different treatments. Products showed 422.2 mg of phytosterols/100 g of milk and 132 microg of sterol oxidation products (SOPs)/g of fat (277 microg of SOPs/100 g of milk). Schaal oven conditions (24 h/65 degrees C, equivalent to 1 month of storage at room temperature) reduced the phytosterol content by only 4%. Drastic heating treatments (2 min of microwave heating at 900 W or 15 min of electrical heating at 90 degrees C) led to a 60% decrease of total phytosterol content, with a significant increase of TBARs. The oxysterol amount under those conditions (which was higher in microwave-treated samples) was lower than expected, probably because of the degradation of the oxidation products. Usual heating conditions (1.5 min of microwaves) maintained phytosterol content on physiologically active values (301 mg/100 g of milk) with oxidation percentages around 0.12-0.40% for phytosterols and 1.13% for cholesterol

Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation

Slices of chicken breast were subjected to microwave heating (750 W, 3 min) and further storage in different conditions (refrigeration at 4 °C and freezing at −18 °C combined with aerobic, vacuum, and modified atmosphere packaging). Evaluation of the intensity of the oxidation process was carried out. A 16-fold increment in the amount of cholesterol oxidation products (COP) was found as a consequence of microwave cooking (45.86 μg/g lipid after microwave and 2.88 μg/g lipid in raw samples). 7-ketocholesterol was the most affected COP by microwave, accounting for a 25% of the total COP. Storage of microwaved samples under aerobic refrigeration led to the highest oxidation status with the following values: peroxide 19.41 meqO2/kg lipid, TBA 0.32 ppm and COP 123.50 μg/g lipid. MAP refrigerated samples showed 50.94 μg/g lipid of total COP, an amount slightly higher than in vacuum conditions (46.81 μg/g lipid). Under frozen storage MAP and vacuum samples showed the lowest amounts of total COP (29.76 and 39.28 μg/g lipid, respectively)

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 α-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

New formulations for healthier dry fermented sausages: a review.

An excessive intake of meat products, particularly dryfermented sausages, is not recommended from a health point of view, at least for some population groups, due to their high level of sodium and animal fat. Many efforts of the meat industry are focused on the development of new products with better nutritional properties than traditional ones. KCl, CaCl2, and/or calcium ascorbate, among others, have been assessed as partial substitutes of NaCl, giving products with acceptable sensory quality, smaller amounts of sodium and being sometimes a significant source of potassium or calcium. In relation to fat, recent research has focused on the use of different types of fibres and vegetable oils as partial substitutes of pork backfat. The use of fibres results in low-fat and low-energy products. The use of vegetable oils results in products with healthier fatty acid profiles. Aspects related to improving sensory properties and control of oxidation should be taken into account in future research