Derivados cárnicos ricos en agp n-3aspectos tecnológicos, saludables y sensoriales

Resumen

Meat and meat products are appreciated among consumers by their typical sensorial characteristics and natural origin. However, they might show some negative aspects from the nutritional point of view as a consequence, among other reasons, of their high animal fat content. The relatively high cholesterol level and low polyunsaturated fatty acids/saturated acids ratio shown by this type of fat are factors known to be related to the development of some pathologies, like coronary heart disease. A possibility to reduce the negative effects derived from the high fat amount of these products is to substitute partially the pork backfat by other ingredients. The main aim of this study is the development of dry fermented sausages and fresh pork sausages enriched in n-3 polyunsaturated fatty acids enriched that show nutritional benefits compared to traditional meat products and maintain their sensory and technological properties. Nutritionally enhanced products were manufactured containing increased levels of n-3 PUFAs namely ¿Ñ-linolenic acid from linseed oil and EPA and DHA from deodorised fish oil and algae oil. The effects over the nutritional value of the products, the influence on the sensory quality and the stability relative to potential oxidative problems due to a high content in unsaturated fatty acids have been analyzed..Taking into account the oxidation susceptibility of the assayed products, the analysis of the effect of different antioxidants was also carried out: butylhydroxyanisole and butylhydroxytoluene (BHA+BHT)in the case of dry fermented sausages and natural antioxidants (green tea catechins, GTC and green coffee antioxidant, GCA) in the case of fresh pork sausages. It could be concluded that a portion of dry fermented sausages elaborated with fish and algae oil would cover a 85% and 95% of the daily adequate intakes established for long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) and fresh pork sausages elaborated with linseed oil and fish oil would cover a 74% and 100% of the adequate intakes established for £\-linolenic acid and LC n-3PUFA, respectively. The obtained products showed better n-6/n-3 ratio than traditional sausages. The addition of antioxidants when using fish oil and the percent of substitution level when using algae oil seemed critical factors for achieving good sensory properties in meat products enriched in these oils. Catechins resulted on effective natural antioxidants when using fish oil in fresh pork sausages. The use of linseed oil did not affect the sensory properties of the new formulations. The stability during the storage of developed dry fermented sausages was assured with the combined use of antioxidants and storage under vacuum and MAP conditions.