Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.
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ISSN: 1680-8894
E-ISSN: 2219-6714
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Enviado:
Jul 6, 2016
Publicado: Jul 6, 2016
Publicado: Jul 6, 2016
Resumen
las salchichas fermentadas semi secas tipo Holandesas fueron preparadas con aceites encapsulados de linaza, alga, y pescado, como sustitutos de la grasa dorsal del cerdo, y para aumentar los niveles de ácidos grasos poliinsaturados (especialmente los omega 3 o n-3). Las carnes de res y avestruz fueron utilizadas como ingrediente cárnico. La oxidación lipídica fue estudiada hasta los 60 días de almacenamiento del producto a 7 °C en una atmósfera modificada con un contenido de 63 % de oxígeno. El valor de peróxido (PV), las sustancias reactivas al ácido tiobarbitúrico (TBARS) y el hexanal fueron medidos como marcadores de oxidación y deterioro del producto. La evaluación sensorial fue llevada a cabo al final de los 60 días de almacenamiento por un panel entrenado de 11 miembros. El valor de peróxido disminuyó a los 60 días de almacenamiento bajo estas condiciones, debido a la inestabilidad de los peróxidos, generando productos secundarios de la oxidación, lo cual resultó en el incremento de las sustancias reactivas al ácido tiobarbitúrico y hexanal. La evaluación sensorial estuvo acorde con los valores obtenidos en los análisis de oxidación, encontrándose puntuaciones bajas en la aceptación de la mayoría de los productos después de los 60 días de almacenamiento, como resultado de la aparición de olor a pescado originado por la oxidación de los ácidos grasos n-3. La incorporación de carne de avestruz contribuyó a disminuir el contenido de grasa total y la adición de aceites con ácidos grasos n-3 incrementó el contenido de ácidos grasos poliinsaturados en el producto, haciendo disminuir a la vez, el contenido de ácidos grasos saturados. Sin embargo, este incremento en los ácidos grasos poliinsturados y el tipo de carne empleada en la elaboración de salchichas fermentadas tipo holandesas afectó negativamente la preservación del producto durante el almacenamiento debido a la susceptibilidad de estos a las reacciones de oxidación causando deterioro y pérdida de calidad del producto.
Palabras clave
Aceites encapsulados, ácidos grasos n-3, análisis sensorial, hexanal, oxidación lipídica, TBARS, valor de peróxido.Descargas
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Cómo citar
Broce, K., & Linssen, J. (2016). Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils. I+D Tecnológico, 11(2), 18-28. Recuperado a partir de https://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/143
Citas
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(3) D. Ansorena and I. Astiasarán, “The use of linseed oil improves nutritional quality of the lipid fraction of dry fermented sausages”, Food Chemistry, vol87, pp. 69-74, 2004.
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(18) N. M. Josquin, J. P. H. Linssen and J. H. Houben, “Quality characteristics of Dutch-style fermented sausages manufacturated with partial replacement of pork back fat with pure, pre-emulsified or encapsulated fish oil”, Meat Science, vol90, pp. 81-86, 2012.
(19) H. Mora-Gallego, X. Serra, M. D. Guàrdia and J. Arnau, “Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content”, Meat Science, vol9, pp. 62-68, 2014.
(20) I. Valencia, D. Ansorena and I. Astiasarán, “Nutricional and sensory properties of dry fermented sausages enriched with n-3 PUFAs”. Meat Science, vol72, pp. 727-733, 2006a.
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(26) B. Nordvi, Ø. Langsrud, B. Egelandsdal, E. Slinde, G. Vogt, M. Gutierrez and E. Olsen, “Characterization of volatile compounds in a fermented and dried fish product during cold storage”. Journal of Food Science, vol72(6), pp. S373-S380, 2007.
(27) I. Valencia, D. Ansorena and I. Astiasarán, “Stability of linseed oil and antioxidants containing dry fermented sausages: a study of lipid fraction during different storage conditions”, Meat Science, vol73, pp. 269-277, 2006b.
(28) MB. Mielnik, K. Aaby, K. Rolfsen, M. R. Ellekjær and A. Nilsson, “Quality of comminuted sausages formulated from mechanically deboned poultry meat”. Meat Science, vol61, pp. 73-84, 2002.
(29) H. Jorgensen, S. K. Jensen and B. O. Eggum, “The influence of rapeseed oil on digestibility, energy metabolism and tissue fatty acid composition in pigs”, Acta Agriculturae Scandinavica A-An, vol46, pp. 65-75, 1996.
(30) J. Mourot and D. Hermier, “Lipids in monogastric animal meat”, Reproduction Nutrition Development, vol41, pp. 109-118, 2001.
(31) C. E. Allen and E. A. Foegeding, “Some lipid characteristics and interactions in muscle Foods-a review”, Food Technology, vol35, pp. 253-257, 1981.
(32) R. M. L. De Campo, E. Hierro, J. A. Ordóñez, T. M. Bertol, N. N. Terra and L. de la Hoz, “Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguarienses) extract and pork backfat and meat from pigs on diets with partial replacement of maize with rice bran”. Food Chemistry, vol103, pp. 1159-1167, 2007.
(33) J. Park, K. S. Rhee, J. T. Keaton and K. C. Rhee, “Properties of low fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils”, Journal of Food Science, vol54(3), pp. 500-504, 1989.
(34) E. Murgueza, O. Gimeno, D. Ansorena, J. G. Bloukas and I. Astiasarán, “Effect of replacing pork backfat with preemulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona-a traditional Spanish fermented sausage”, Meat Science, vol59, pp. 251-258, 2001.
(35) A. Soriano, A. García Ruíz, E. Gómez, R. Pardo, F. A. Galán and M. A. González Viñas, “Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon”, Meat Science, vol75, pp. 661-668, 2007.
(36) J. Fernández-López, E. Sayas-Barberá, Muñoz T, Sendra E, C. Navarro C and J. A. Pérez-Álvarez, “Effect of packaging conditions on shelf-life of ostrich steaks”, Meat Science, vol78, pp.143-152, 2008.
(37) J. G. Akkamittah, C. J. Brekke and E. G. Schanus, “Lipid peroxidation and color stability in restructured meat systems during frozen storage”, Journal of Food Science, vol55, pp. 1507-1513, 1990.
(38) K. T. Broce, “Desarrollo de un nuevo producto: Elaboración de salchichas cocidas de pollo con grasa nutricionalmente equilibrada”, Tesis doctoral, Universidad de Burgos, España, pp. 92, 2003.
(2) I. Valencia, M. N. O’Grady, D. Ansorena, I. Astiasarán and J. P. Kerry, “Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants”, Meat Science, vol80, pp. 1046-1054, 2008.
(3) D. Ansorena and I. Astiasarán, “The use of linseed oil improves nutritional quality of the lipid fraction of dry fermented sausages”, Food Chemistry, vol87, pp. 69-74, 2004.
(4) J. D. Wood, R. I. Richardson, G. R. Nute A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard and M. Enser, “Effects of fatty acids on meat quality: a review”, Meat Science vol66, pp. 21-32, 2003.
(5) J. W. Alexander, “Immunonutrition: The role of omega- 3 fatty acids”, Nutrition, vol14, pp. 627-633, 1998.
(6) U. N. Das, “Interaction(s) between Essentials fatty acids, eicosanoids, cytokines, growth factors and free radicals: relevance to therapeutic strategies in rheumatoid arthritis and other collagen vascular diseases”, Prostaglandins Leukotrienes and Essential Fatty Acids, vol44, pp. 201-210, 1991.
(7) O. P. Ward and A. Singh, “Omega-3/6 fatty acids: alternative sources of production”, Process Biochemistry, vol40, pp. 3267-3652, 2005.
(8) W. M. Pelser, J. P. H. Linssen, A. Legger and J. H. Houben, “Lipid oxidation in n- 3 fatty acid enriched Dutch style fermented sausage”, Meat Science, vol75, pp. 1-11, 2007.
(9) J. I. Gray, E. A. Gomaa and D. J. Buckley, “Oxidative quality and shelf life of meats”, Meat Science, vol43, pp. 111-123, 1996.
(10) W. Visessanguan, S. Benjakul, S. Riebroy, M. Yarchai and W. Tapingkae, “Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation”, Food Chemistry, vol94, pp. 580-588, 2006.
(11) Presidencia del Gobierno, Métodos de análisis de productos cárnicos, Legislación española. B. O. E. 207, de 29 de agosto de 1979.
(12) ISO. R-1443-1973, International Standard Meat & Meat Products, Geneva, Switzerland, 1973 b.
(13) E. G. Bligh and W. J. Dyer, “A rapid method of total lipid extraction and purification”, Canadian Journal of Biochemistry and Physiology, vol37, pp. 911-917, 1959.
(14) T. Asakawa and S. Matsushita, “A colorimetric microdetermination of peroxides values utilizing aluminum chloride as the catalyst”, Lipids, vol15(11), pp. 965-967, 1980.
(15) C. Alasnier, A. Meynier, M. Viau and G. Gandemer, “Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage”, Journal of Food Science, vol65(1), pp. 9-14, 2000.
(16) F. Shahidi and R. B. Pegg, “Hexanal as an indicator of the flavor deterioration of meat and meat products”, Lipids in Food Flavors, vol558, pp. 256-279, 1994.
(17) E. Murgueza, O. Gimeno, D. Ansorena and I. Astiasarán, “Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation”, Journal of the Science of Food and Agriculture, vol84, pp. 1061-1068, 2004.
(18) N. M. Josquin, J. P. H. Linssen and J. H. Houben, “Quality characteristics of Dutch-style fermented sausages manufacturated with partial replacement of pork back fat with pure, pre-emulsified or encapsulated fish oil”, Meat Science, vol90, pp. 81-86, 2012.
(19) H. Mora-Gallego, X. Serra, M. D. Guàrdia and J. Arnau, “Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content”, Meat Science, vol9, pp. 62-68, 2014.
(20) I. Valencia, D. Ansorena and I. Astiasarán, “Nutricional and sensory properties of dry fermented sausages enriched with n-3 PUFAs”. Meat Science, vol72, pp. 727-733, 2006a.
(21) D. J. Mc Clements and E. A. Decker, Lipids, in Fennema’s. Food Chemistry, ed. by CRC Press: Great Britain, 2008, pp. 155-217.
(22) E. A. Kusmider, J. G. Sebranek, S. M. Lonergan and M. S. Honeymanhttp, “Effect of carbon monoxide packaging on color and lipid stability of irradiated ground beef”, Journal of Food Science vol67(9), pp. 3463-3468, 2002.
(23) M. Kinter and R. J. Roberts, “Glutathione consumption and glutathione peroxidase inactivation in fibroblast cell time lines by 4-hydroxy-2-nonenal”, Free Radical Biology and Medicine, vol21, pp. 457-462, 1996.
(24) T. Sanders, “Toxicological considerations
in oxidative rancidity of animal fats”, Food Science and Technology Today, vol1, pp. 162-164, 1987.
(25) S. Lee, C. Faustman, D. Djordjevic, H. Faraji and E. A. Decker, “Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids”, Meat Science, vol72, pp. 18-24 2006.
(26) B. Nordvi, Ø. Langsrud, B. Egelandsdal, E. Slinde, G. Vogt, M. Gutierrez and E. Olsen, “Characterization of volatile compounds in a fermented and dried fish product during cold storage”. Journal of Food Science, vol72(6), pp. S373-S380, 2007.
(27) I. Valencia, D. Ansorena and I. Astiasarán, “Stability of linseed oil and antioxidants containing dry fermented sausages: a study of lipid fraction during different storage conditions”, Meat Science, vol73, pp. 269-277, 2006b.
(28) MB. Mielnik, K. Aaby, K. Rolfsen, M. R. Ellekjær and A. Nilsson, “Quality of comminuted sausages formulated from mechanically deboned poultry meat”. Meat Science, vol61, pp. 73-84, 2002.
(29) H. Jorgensen, S. K. Jensen and B. O. Eggum, “The influence of rapeseed oil on digestibility, energy metabolism and tissue fatty acid composition in pigs”, Acta Agriculturae Scandinavica A-An, vol46, pp. 65-75, 1996.
(30) J. Mourot and D. Hermier, “Lipids in monogastric animal meat”, Reproduction Nutrition Development, vol41, pp. 109-118, 2001.
(31) C. E. Allen and E. A. Foegeding, “Some lipid characteristics and interactions in muscle Foods-a review”, Food Technology, vol35, pp. 253-257, 1981.
(32) R. M. L. De Campo, E. Hierro, J. A. Ordóñez, T. M. Bertol, N. N. Terra and L. de la Hoz, “Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguarienses) extract and pork backfat and meat from pigs on diets with partial replacement of maize with rice bran”. Food Chemistry, vol103, pp. 1159-1167, 2007.
(33) J. Park, K. S. Rhee, J. T. Keaton and K. C. Rhee, “Properties of low fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils”, Journal of Food Science, vol54(3), pp. 500-504, 1989.
(34) E. Murgueza, O. Gimeno, D. Ansorena, J. G. Bloukas and I. Astiasarán, “Effect of replacing pork backfat with preemulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona-a traditional Spanish fermented sausage”, Meat Science, vol59, pp. 251-258, 2001.
(35) A. Soriano, A. García Ruíz, E. Gómez, R. Pardo, F. A. Galán and M. A. González Viñas, “Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon”, Meat Science, vol75, pp. 661-668, 2007.
(36) J. Fernández-López, E. Sayas-Barberá, Muñoz T, Sendra E, C. Navarro C and J. A. Pérez-Álvarez, “Effect of packaging conditions on shelf-life of ostrich steaks”, Meat Science, vol78, pp.143-152, 2008.
(37) J. G. Akkamittah, C. J. Brekke and E. G. Schanus, “Lipid peroxidation and color stability in restructured meat systems during frozen storage”, Journal of Food Science, vol55, pp. 1507-1513, 1990.
(38) K. T. Broce, “Desarrollo de un nuevo producto: Elaboración de salchichas cocidas de pollo con grasa nutricionalmente equilibrada”, Tesis doctoral, Universidad de Burgos, España, pp. 92, 2003.