Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

Abstract

Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufacturated 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 4meqO 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 storage.

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

“…All sausages produced like the rest of the Western fermented sausages had an excessively high ratio, which was around 10-11/1 due to the extremely low content of n-3 fatty acids (EPA, DHA) (Valencia et al, 2006); thus, they contributed little in terms of dietary recommendations (Romero et al, 2013). Increases in SFA were observed (p ≤ 0.05) in all samples (~ 10 %), except in the sample with sea salt only (S), in which SFA was constant for all the storage period.…”

“…It was also noticed, that n-6 fatty acids decreased in all samples at the end of the storage period by around 4.98 % for C, 4.26 % for S, 6.20 % for AW, and 5.61 % for the P sample respectively. PUFA(s) reduction was due to oxidative and hydrolytic reactions that occurred during storage (YiChen et al, 2008;Rubio et al, 2008;Valencia et al, 2006). Long hydrocarbon chains and high unsaturation of PUFA made them more susceptible to oxidation and hydrolytic reactions than the SFA (Yi-Chen et al, 2008).…”

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

“…Positive results have been obtained regarding instrumental texture and sensory properties when compared to products without fat reduction: olive oil in salami (Del Nobile et al, 2009;Severini, De Pilli, & Baiano, 2003) and chorizo de Pamplona (a traditional type of Spanish fermented sausage) (Muguerza, Gimeno, Ansorena, Bloukas, & Astiasaran, 2001), soy oil in chorizo de Pamplona (Muguerza, Ansorena, & Astiasarán, 2003), linseed oil in cervelat (Dutch style fermented sausage) (Pelser, Linssen, Legger, & Houben, 2007) and chorizo de Pamplona (Ansorena & Astiasarán, 2004;Valencia, Ansorena, & Astiasarán, 2006) and palm and cotton seed oils in semi-dry sausages (Vural, 2003). Sunflower oil has been used as fat replacer in frankfurters (Ambrosiadis, Vareltzis, & Georgakis, 1996;Paneras & Bloukas, 1994) but no studies about reduced fat fermented sausages with sunflower oil and diacylglycerols (DAGs) have been found.…”

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

“…Among the oils tested, we may cite linseed oil at 3.3% [72], olive oil at up to 20% [73] [74], soybean oil at 20% [75], deodorized fish oil at 30% [76] [77] and oil from micro-algae at 15% [78]. Most of these oils were incorporated as emulsions, or even microencapsulated, in order to facilitate mixing with the chopped pork meat.…”