Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873065" target="_blank" >RIV/62157124:16270/14:43873065 - isvavai.cz</a>
Result on the web
<a href="http://actavet.vfu.cz/media/pdf/avb_2014083020163.pdf" target="_blank" >http://actavet.vfu.cz/media/pdf/avb_2014083020163.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb201483020163" target="_blank" >10.2754/avb201483020163</a>

Result language
angličtina
Original language name
Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages
Original language description
Dry sausages are popular traditional meat products. As these products are a rich source of animal fat, there is an effort to improve their fatty acid ratio. The aim of this work was to study the effect of micro-encapsulated n-3 fatty acids added into drysausages. Samples of dry sausages (Poličan and Vysočina) enriched with unsaturated fatty acids (36 g for 6 kg of mixture) and rosemary extract (0.3 g?kg-1) were made along with control samples. Physicochemical, instrumental analyses were performed, fatty acid profile was measured by gas chromatography, and oxidation processes were monitored by determination of thiobarbituric acid reactive substances. No significant differences (P ? 0.05) in quality indicators were found between samples, however, therewere differences in oxidation processes. Sausages enriched with unsaturated fatty acids showed an increase in thiobarbituric acid reactive substances (} 2 mg?kg-1 and } 3 mg?kg-1 in Poličan and Vysočina, respectively, compared to control)
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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