DOI: 10.17265/2159-5828/2012.01.008
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Mikel García-Íñiguez de Ciriano, Eduardo Larequi, Izaskun Berasategi, María Isabel Calvo, Rita Yolanda Cavero, Íñigo Navarro-Blasco, Iciar Astiasarán, Diana Ansorena

Abstract: A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content. The objective of this work was to evaluate the stability of this modified formulation during the storage and to compare it to that of a traditional formulation. Traditional and modified products were stored during 90 days at 4 ºC in aerobic conditions. Fatty acid profiles, TBARS and vola…

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