کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450786 1109661 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation
چکیده انگلیسی

A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2 g/kg), iodized salt (26 g/kg), linseed:algae (3:2) emulsion (62.5 g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686 mg/kg), yielded dry fermented sausages with technological and sensory properties similar to traditional ones.From the nutritional standpoint, a 50 g portion of this product would give 100% of the recommended daily intake for Se, 70% of DRI for iodine, and 40% and 100% of the reference intake for α-linolenic and EPA + DHA, respectively. The ω-6/ω-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one. Despite the high PUFA content, no oxidation was detected by TBARS (<0.15 mg MDA/kg) and volatile compounds, showing the effectiveness of the natural antioxidants from M. officinalis.The modified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 85, Issue 2, June 2010, Pages 274–279
نویسندگان
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