| "High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis. | |
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MedLine Citation:
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PMID: 21439735 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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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. |
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Authors:
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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:
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Type: JOURNAL ARTICLE Date: 2011-3-23 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Mar |
Date Detail:
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Created Date: 2011-3-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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