کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450532 1109654 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis
چکیده انگلیسی

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 6.11 meqO2/kg) and thiobarbituric acid value (0.26 and 0.27 mg malondialdehyde/kg) and higher antioxidant capacity (hydrophilic fraction ABTS: 0.45 and 0.74 meq Trolox/g product; lipofilic fraction ABTS: 0.44 and 0.37 meq Trolox/g product) than those without these ingredients (16.49 meq O2/kg, 2.08 mg malondialdehyde /kg, 0.26 and 0.27 meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 88, Issue 4, August 2011, Pages 705–711
نویسندگان
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