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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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)

Název v anglickém jazyce

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

Popis výsledku anglicky

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)

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

83

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

163-169

Kód UT WoS článku

000339086600016

EID výsledku v databázi Scopus

—