Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.

An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed. Lyophilized extract (340ppm) showed an antioxidant capacity equivalent to 200ppm of a butylhydroxyanisol (BHA) and butylhydroxytoluene (BHT) mixture. Two batches of dry fermented sausages enriched in ω-3 PUFA were developed. One of them was supplemented with a synthetic antioxidants mixture (200ppm of BHA+BHT) and the other one with natural antioxidants (340ppm of lyophilized water extract of borage leaves). Furthermore, a traditional formulation of this type of dry fermented sausage (Control), was also manufactured. The natural extract gave rise to lower amount of volatile compounds (including hexanal), than the mixture of synthetic antioxidants (2202 and 2713ng dodecane/g dry matter, respectively). TBARS and Cholesterol Oxidation Products (COPs) did not show significant differences between products with different antioxidants. The sensorial analysis showed that lyophilized water extracts of borage leaves did not affect the sensorial properties of the products. From the economical and safety standpoints, the use of a by-product (borage leaves) and water as extracting solvent are valuable alternatives for obtaining natural antioxidants to be added to dry fermented sausages enriched in ω-3 PUF

Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags

This is the peer reviewed version of the following article: Rizo Parraga, Arancha Maria, Fuentes López, Ana, Barat Baviera, José Manuel, Fernández Segovia, Isabel. (2018). Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.Journal of the Science of Food and Agriculture, 98, 7, 2721-2728. DOI: 10.1002/jsfa.8767, which has been published in final form at http://doi.org/ 10.1002/jsfa.8767. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] BACKGROUND: Food manufacturers need to reduce sodium contents to meet consumer and public health demands. In this study the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process carried out using water vapour permeable bags. RESULTS: Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Since no sensorial advantage in using SF salt was found compared with KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days. CONCLUSION: Smoke-flavoured salmon with 37% sodium reduction was developed without affecting sensory features and shelf-life. This is an interesting option for reducing sodium content in such products to help meet the needs set by both health authorities and consumers.We gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for suppling the water vapour permeable bags and for providing all of the necessary technical information. Arantxa Rizo thanks the Universitat Politecnica de Valencia for the FPI grant.Rizo Parraga, AM.; Fuentes López, A.; Barat Baviera, JM.; Fernández Segovia, I. (2018). Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags. Journal of the Science of Food and Agriculture. 98(7):2721-2728. https://doi.org/10.1002/jsfa.8767S2721272898

Teores de colesterol e oxidação lipídica em hambúrguer bovino com adição de linhaça dourada e derivados

O objetivo deste trabalho foi avaliar o efeito da adição de linhaça‑dourada e derivados sobre os teores de colesterol e a oxidação lipídica em hambúrguer bovino. Foram elaborados hambúrgueres com 5,0% de óleo, ou farinha, ou sementes de linhaça‑dourada, além de uma formulação‑controle (sem adição de linhaça ou derivados). Os hambúrgueres foram mantidos congelados, a ‑18ºC, por 90 dias. Determinou-se o teor de colesterol e a estabilidade oxidativa dos produtos crus e grelhados. Os menores teores de colesterol foram observados nos produtos com óleo de linhaça. No entanto, a adição de linhaça e derivados aumentou a oxidação lipídica em hambúrguer bovino (maiores valores de malonaldeído), após o armazenamento