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Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil
- Source :
- Meat Science 90 (2012) 1, Meat Science, 90(1), 81-86
- Publication Year :
- 2012
-
Abstract
- Dutch-style fermented sausages were manufactured with 15% and 30% pork back-fat substitution by pure or commercial encapsulated fish oil, either added as such or as pre-emulsified mixture with soy protein isolate. Adding commercial encapsulated fish oil was the most important factor influencing the chemical composition. The fat content was not significantly different between products (p > 0.05). The nā6/nā3 ratio decreased from 8.49 in controls to 0.90ā2.47 in modified products. Lipid oxidation parameters (propanal and hexanal) showed much higher values for sausages with pure fish oil than for products with encapsulated oil. For the latter, lipid oxidation was similar to controls. Products with encapsulated or pre-emulsified oil were significantly firmer than products from other treatments in physical and sensory analysis (p
- Subjects :
- Adult
Male
Time Factors
Swine
030309 nutrition & dietetics
Hexanal
Sensory analysis
Fats
storage
03 medical and health sciences
chemistry.chemical_compound
meat
Fish Oils
0404 agricultural biotechnology
Lipid oxidation
lipid oxidation
Animals
Humans
Food science
Quality characteristics
Soy protein
Chemical composition
omega-3-fatty-acids
VLAG
2. Zero hunger
0303 health sciences
Fatty Acids
Leerstoelgroep Productontwerpen en kwaliteitskunde
04 agricultural and veterinary sciences
Consumer Behavior
Hydrogen-Ion Concentration
Product Design and Quality Management Group
Fish oil
040401 food science
Onderwijsinstituut
Meat Products
chemistry
Fermentation
Female
Lipid Peroxidation
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 03091740
- Database :
- OpenAIRE
- Journal :
- Meat Science 90 (2012) 1, Meat Science, 90(1), 81-86
- Accession number :
- edsair.doi.dedup.....7d894f5db37684397fe80c743a924324