Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.
作者： I. Valencia , D. Ansorena , I. Astiasarán
DOI: 10.1016/J.MEATSCI.2005.09.022
关键词:
摘要: Abstract Enrichment of dry fermented sausages with n − 3 fatty acids through a partial substitution pork backfat by deodorised fish oil resulted in improved nutritional properties regard to conventional sausages, without affecting sensory and oxidation status. The developed products supplied 0.64 g EPA/100 g 0.46 g DHA/100 g product, showed PUFA + MUFA/SFA ratio 1.76 n − 6/n − 3 2.97. No signs were found any type control modified. None the dienals trienals reported as secondary lipid typical for detected modified sausages. Instrumental colour differences detected, however, relevance analysis. evaluation panel did not find general acceptability. can be considered technologically viable functional food.
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