Document Detail


"High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis.
MedLine Citation:
PMID:  21439735     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
A new formulation of bologna-type sausage enriched in ω-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 ω-3 PUFAs content, especially α-linolenic acid, decreasing significantly the ω-6/ω-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 6.11meqO(2)/kg) and thiobarbituric acid value (0.26 and 0.27mg malondialdehyde/kg) and higher antioxidant capacity (hydrophilic fraction ABTS: 0.45 and 0.74meq Trolox/g product; lipofilic fraction ABTS: 0.44 and 0.37meq Trolox/g product) than those without these ingredients (16.49meq O(2)/kg, 2.08mg malondialdehyde /kg, 0.26 and 0.27meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products.
Authors:
Izaskun Berasategi; Sheila Legarra; Mikel García-Íñiguez de Ciriano; Sheyla Rehecho; Maria Isabel Calvo; Rita Yolanda Cavero; Iñigo Navarro-Blasco; Diana Ansorena; Iciar Astiasarán
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-3-23
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-3-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain.
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