Department of Agrotechnology and Food Sciences, Product Design and Quality Management, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands.
Meat Sci. 2012 Jan;90(1):81-6. doi: 10.1016/j.meatsci.2011.06.001. Epub 2011 Jun 13.
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 n-6/n-3 ratio decreased from 8.49 in controls to 0.90-2.47 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<0.05). Overall, it is technologically feasible to enrich dry fermented sausages with n-3 fatty acids from fish oil and the application of commercial encapsulated fish oil seems to be the best in retaining overall quality.
采用纯或商业包埋鱼油替代 15%和 30%的猪背脂，生产荷兰式发酵香肠，鱼油可直接添加或预先乳化与大豆分离蛋白的混合物添加。添加商业包埋鱼油是影响化学组成的最重要因素。产品的脂肪含量无显著差异（p＞0.05）。n-6/n-3 比率从对照品中的 8.49 降低到改性产品中的 0.90-2.47。对于纯鱼油香肠，脂质氧化参数（丙醛和己醛）的值明显高于包埋油产品。对于后者，脂质氧化与对照品相似。在物理和感官分析中，添加包埋或预乳化油的产品比其他处理的产品更紧实（p＜0.05）。总体而言，用鱼油中的 n-3 脂肪酸来丰富干发酵香肠在技术上是可行的，而应用商业包埋鱼油似乎是保持整体质量的最佳选择。
