Departamento de Bromatologı́a, Facultad de Farmacia, Tecnologı́a de Alimentos y Toxicologı́a, Universidad de Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
Meat Sci. 2004 Jun;67(2):237-44. doi: 10.1016/j.meatsci.2003.10.011.
Dry fermented sausages produced by a partial substitution of pork backfat with pre-emulsified olive oil were manufactured and stored (2 and 5 months) using different packaging conditions (aerobic/vacuum piece/vacuum slices) in order to evaluate the intensity of the oxidation process. Also the effect of the addition of butylhydroxytoluene (BHT) and butylhydroxyanisole (BHA) to one of the modified batches was studied. Addition of olive oil, especially with antioxidants, was more effective than using vacuum storing methods in avoiding lipid oxidation during storage. After 5 months of storage at 4 °C, the combination of the increase in oleic acid and the preservation of PUFA by the antioxidant activity of the olive oil emulsion and antioxidants (when added), lead to better MUFA+PUFA/SFA ratios in olive oil containing sausages (1.90-1.98 g/100 g fatty acids) and particularly in antioxidants containing sausages (2.02-2.16 g/100 g) than in control ones (1.72 g/100 g). Vacuum packaging of the piece was the best method to minimise formation of lipid oxidation volatile compounds.
用预乳化橄榄油部分替代猪背脂生产的干发酵香肠，并在不同包装条件（有氧/真空包装/真空切片）下进行贮藏（2 和 5 个月），以评估氧化过程的强度。还研究了向其中一个改良批次添加丁基羟基甲苯（BHT）和丁基羟基茴香醚（BHA）的效果。添加橄榄油，特别是添加抗氧化剂，比使用真空储存方法更能有效避免储存过程中的脂质氧化。在 4°C 下储存 5 个月后，橄榄油乳液和抗氧化剂的抗氧化活性（当添加时）使油酸增加和多不饱和脂肪酸（PUFA）保存，导致含橄榄油香肠中的 MUFA+PUFA/SFA 比例更好（1.90-1.98 g/100 g 脂肪酸），特别是在含抗氧化剂的香肠中（2.02-2.16 g/100 g）比对照香肠（1.72 g/100 g）更好。真空包装是最小化脂质氧化挥发性化合物形成的最佳方法。
