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

Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured 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 7.74 g/100 g fatty acids, respectively) than in aerobic conditions (6.15 g/100 g 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 (0.6–0.7 g/100 g fatty acids) than control ones (0.3–0.4 g/100 g 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 0.25 ppm and peroxides lower than 4 meq O2/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.