Zając Marzena, Kulawik Piotr, Tkaczewska Joanna, Migdał Władysław, Pustkowiak Henryk
University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland.
University of Agriculture in Kraków, Department of Cattle Breeding, Al. Mickiewicza 24/28, 30-059 Kraków, Poland.
J Sci Food Agric. 2017 Jul;97(9):2865-2874. doi: 10.1002/jsfa.8116. Epub 2016 Dec 14.
Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it was used as an ingredient in the production of homogenised and liver sausages (0%, 5% and 10% flaxseed addition).
Homogenised and liver sausages with the addition of 5% flaxseed were given the highest scores by the consumers, although the colour changed with the addition of flaxseed. The spreadability and hardness of the liver sausages increased with the addition of flaxseed, whereas the texture of homogenised sausages did not change. Addition of flaxseed improved the fatty acids profile from a health point of view for both products, as a result of increasing n-3 fatty acids and overall polyunsaturated fatty acids content. Values for thiobarbituric acid reactive substances were higher in products with flaxseed and were observed to increase during storage.
The results of the present study indicate that it is possible to obtain products that are acceptable by consumers and, at the same time, are more healthy. A high level of α-linolenic acid in the sausages at a level of addition of 5% allows the product to be labelled with information regarding their high omega-3 fatty acid content. However, those products are more susceptible to oxidation. © 2016 Society of Chemical Industry.
功能性肉制品在市场上仍然很少见，因为难以添加新成分并获得既健康又可接受的产品。亚麻籽因其有益特性而闻名，在本研究中，它被用作生产均质香肠和肝香肠的原料（添加量分别为0%、5%和10%）。
添加5%亚麻籽的均质香肠和肝香肠获得了消费者的最高评分，尽管添加亚麻籽后颜色发生了变化。肝香肠的涂抹性和硬度随着亚麻籽的添加而增加，而均质香肠的质地没有变化。从健康角度来看，添加亚麻籽改善了两种产品的脂肪酸谱，增加了n-3脂肪酸和总多不饱和脂肪酸的含量。含有亚麻籽的产品中硫代巴比妥酸反应性物质的值更高，并且在储存期间观察到其增加。
本研究结果表明，可以获得消费者可接受的、同时更健康的产品。在添加量为5%时，香肠中高水平的α-亚麻酸使得产品可以标注其富含ω-3脂肪酸的信息。然而，这些产品更容易氧化。© 2016化学工业协会。
