An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

Autor: Piotr Konieczny, Krzysztof Kawecki, Jerzy Stangierski
Rok vydání: 2021
Předmět:
in vitro digestion
vacuum-packing
030309 nutrition & dietetics
Pharmaceutical Science
Oxidative phosphorylation
Vacuum packing
fish oil
Sensory analysis
Article
Poultry
sensory analysis
Analytical Chemistry
fatty acid profile
modified-atmosphere-packing
03 medical and health sciences
Fish Oils
QD241-441
0404 agricultural biotechnology
microencapsulated fish oil
lipid oxidation
Lipid oxidation
Drug Discovery
Food Quality
TBARS
Animals
Food science
Poultry Products
Physical and Theoretical Chemistry
Oil additive
chemistry.chemical_classification
0303 health sciences
Chemistry
Fatty Acids
Organic Chemistry
Food Packaging
Fatty acid
04 agricultural and veterinary sciences
Fish oil
040401 food science
Food Storage
Chemistry (miscellaneous)
Molecular Medicine
Food Additives
Oxidation-Reduction
chicken sausages
Food Analysis
Zdroj: Molecules, Vol 26, Iss 4293, p 4293 (2021)
Molecules
Volume 26
Issue 14
ISSN: 1420-3049
DOI: 10.3390/molecules26144293
Popis: This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g−1 of the product to 0.18 g∙100 g−1 (MAP) and 0.17 g∙100 g−1 (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g−1 of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.
Databáze: OpenAIRE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje