Valencia I, Ansorena D, Astiasarán I
Department of Food Science, Food Technology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain.
Meat Sci. 2006 Jun;73(2):269-77. doi: 10.1016/j.meatsci.2005.12.002. Epub 2006 Jan 27.
Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, (n-6)/(n-3) fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meq O(2)/kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4-decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storage.
为研究用亚麻籽油和抗氧化剂部分替代猪背膘制成的干发酵香肠脂质部分的稳定性，对不同包装条件（有氧、真空和气调包装）进行了评估。储存5个月后，α-亚麻酸在真空和气调包装条件下（分别为7.32和7.74g/100g脂肪酸）比在有氧条件下（6.15g/100g脂肪酸）保存得更好，与该酸储存2个月后获得的值无显著差异。储存结束时，含亚麻籽油的香肠中的(n-6)/(n-3)比例在所有情况下均低于3，而对照产品的值均高于15。与对照产品（0.3-0.4g/100g脂肪酸）相比，气调包装香肠中也观察到更好的多不饱和脂肪酸/饱和脂肪酸比例（0.6-0.7g/100g脂肪酸）。无论使用何种包装系统，气调包装香肠均未检测到通过硫代巴比妥酸反应物（TBARs）和过氧化物测量的脂质氧化迹象（TBARs值低于0.25ppm，过氧化物低于4meq O(2)/kg），表明抗氧化剂具有高效性。此外，真空和气调包装可防止2,4-癸二烯醛的形成。储存5个月后，含亚麻籽油和抗氧化剂产品的营养益处得以保持。
