Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

N.M. Josquin, J.P.H. Linssen, J.H. Houben

Research output: Contribution to journalArticleAcademicpeer-review

66 Citations (Scopus)

Abstract

Dutch-style fermented sausages were manufactured with 15% and 30% pork back-fat substitution by pure or commercial encapsulated fish oil, either added as such or as pre-emulsified mixture with soy protein isolate. Adding commercial encapsulated fish oil was the most important factor influencing the chemical composition. The fat content was not significantly different between products (p > 0.05). The n-6/n-3 ratio decreased from 8.49 in controls to 0.90–2.47 in modified products. Lipid oxidation parameters (propanal and hexanal) showed much higher values for sausages with pure fish oil than for products with encapsulated oil. For the latter, lipid oxidation was similar to controls. Products with encapsulated or pre-emulsified oil were significantly firmer than products from other treatments in physical and sensory analysis (p <0.05). Overall, it is technologically feasible to enrich dry fermented sausages with n-3 fatty acids from fish oil and the application of commercial encapsulated fish oil seems to be the best in retaining overall quality
Original languageEnglish
Pages (from-to)81-86
JournalMeat Science
Volume90
Issue number1
DOIs
Publication statusPublished - 2012

Keywords

  • lipid oxidation
  • meat
  • omega-3-fatty-acids
  • storage

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