ARTÍCULO

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

Autores: Berasategi Zabalza, Izaskun; Navarro Blasco, Íñigo; Calvo Martínez, María Isabel; Cavero Remón, Rita Yolanda; Astiasarán Anchía, María Icíar; Ansorena Artieda, Diana María
Título de la revista: MEAT SCIENCE
ISSN: 0309-1740
Volumen: 96
Número: 3
Páginas: 1185 - 1190
Fecha de publicación: 2014
Resumen:
Reduced-energy and reduced-fat Bologna products enriched with ¿-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ¿-6/¿-3 ratio of 0.4. Technological and sensory problems were not detected in the new formulations. Reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest it is possible to obtain reduced-fat Bologna-type sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects on the sensory quality, yielding interesting products from a nutritional point of view.