Solomando Juan Carlos, Antequera Teresa, Martín Alberto, Perez-Palacios Trinidad
Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Nutrition and Food Science, Institute of Agri-Food Resources (INURA), University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.
Foods. 2021 Apr 1;10(4):745. doi: 10.3390/foods10040745.
This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan-maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.
本研究旨在分析加工和储存对富含ω-3多不饱和脂肪酸（PUFA）的不同肉类产品挥发性化合物谱的影响。测试了单层（Mo）和多层（Mu）鱼油微胶囊。通过固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）分析挥发性化合物谱。用Mo富集显著增加了脂质氧化产生的挥发性化合物的丰度以及ω-3 PUFA氧化的标志物，这可能与Mu中壳聚糖-麦芽糖糊精的多层结构有关，该结构比Mo中简单的麦芽糖糊精涂层能更好地保护鱼油。此外，储存期间挥发性化合物的变化取决于鱼油微胶囊的类型和肉类产品，在添加Mo的干腌香肠中ω-3 PUFA氧化标志物的丰度增加。然而，用Mo和Mu对这些肉类产品进行富集并不会改变烹饪过程中挥发性化合物谱的通常变化。因此，添加多层鱼油微胶囊可能是在不改变包括氧化标志物在内的挥发性化合物丰度的情况下，对肉类产品进行ω-3 PUFA富集的合适选择。
