Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland.
Molecules. 2021 Jul 15;26(14):4293. doi: 10.3390/molecules26144293.
This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g of the product to 0.18 g∙100 g (MAP) and 0.17 g∙100 g (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.
本研究探讨了真空包装（VP）或改良气氛包装（MAP）精细切碎的家禽香肠中添加液体鱼油和微胶囊鱼油（MC）添加剂的脂肪酸组成和氧化变化（TBARS）。对 ω-3 脂肪酸（EPA 和 DHA）的分析表明，添加鱼油后，其含量从产品初始值 0.22 g·100 g 分别降至 0.18 g·100 g（MAP）和 0.17 g·100 g（VP）。体外消化后，含微胶囊油的样品中总 EPA 和 DHA 含量达到 0.17 g·100 g 产品。TBARS 值表明，添加两种形式鱼油的 VP 样品在储存的第一天具有最低的值。储存 21 天后，脂质氧化程度略有增加。研究表明，油添加剂的形式对香肠的感官特性和理化特性没有负面影响。液体鱼油和油微胶囊样品中的 EPA 和 DHA 水平足以使香肠生产商根据现行欧盟法规声明这些脂肪酸的高含量。
