Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

被引：34

作者：

Garcia-Iniguez de Ciriano, Mikel ^{[1
]}

Larequi, Eduardo ^{[1
]}

Rehecho, Sheyla ^{[2
]}

Isabel Calvo, Maria ^{[2
]}

Yolanda Cavero, Rita ^{[3
]}

Navarro-Blasco, Inigo ^{[4
]}

Astiasaran, Iciar ^{[1
]}

Ansorena, Diana ^{[1
]}

机构：

[1] Univ Navarra, Fac Pharm, Dept Nutr Food Sci Physiol & Toxicol, Pamplona 31008, Spain

[2] Univ Navarra, Fac Pharm, Dept Pharm & Pharmaceut Technol, Pamplona 31008, Spain

[3] Univ Navarra, Fac Sci, Dept Plant Biol Bot, Pamplona 31008, Spain

[4] Univ Navarra, Fac Sci, Dept Chem & Soil Sci, Pamplona 31008, Spain

来源：

MEAT SCIENCE | 2010年 / 85卷 / 02期

关键词：

Functional foods; Se yeast; Iodized salt; Natural antioxidant; Linseed and algae oils; OLIVE OIL; SENSORY QUALITY; LIPID FRACTION; PORK BACKFAT; LINSEED OIL; ACID; MEAT; OXIDATION; CHORIZO; COLOR;

D O I：

10.1016/j.meatsci.2010.01.012

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

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 Las 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 et-linolenic and EPA + DHA, respectively. The omega-6/omega-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. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：274 / 279

页数：6

共 45 条

[1]

Rheumatoid arthritis and metal compounds - perspectives on the role of oxygen radical detoxification [J].

Aaseth, J ;

Haugen, M ;

Forre, O .

ANALYST, 1998, 123 (01) :3-6

[2]

[Anonymous], 1992, 8700692 UNE

[3]

[Anonymous], 2009, The EFSA Journal, V1176, P1

[4]

[Anonymous], 2007, International classification of functioning, disability, P1

[5]

Addition of Palatase M (Lipase from Rhizomucor miehei) to dry fermented sausages:: Effect over lipolysis and study of the further oxidation process by GC-MS [J].

Ansorena, D ;

Zapelena, MJ ;

Astiasarán, I ;

Bello, J .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (08) :3244-3248

[6]

The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages [J].

Ansorena, D ;

Astiasarán, I .

FOOD CHEMISTRY, 2004, 87 (01) :69-74

[7]

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants [J].

Ansorena, D ;

Astiasarán, I .

MEAT SCIENCE, 2004, 67 (02) :237-244

[8]

Analysis of volatile compounds by GC-MS of a dry fermented sausage:: chorizo de Pamplona [J].

Ansorena, D ;

Gimeno, O ;

Astiasarán, I ;

Bello, J .

FOOD RESEARCH INTERNATIONAL, 2001, 34 (01) :67-75

[9]

ANTIOXIDANT DETERMINATIONS BY THE USE OF A STABLE FREE RADICAL [J].

BLOIS, MS .

NATURE, 1958, 181 (4617) :1199-1200

[10]

*BOE, 1983, BOE, V130, P15261

← 1 2 3 4 5 →