title: "High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis.
abstract: A new formulation of bologna-type sausage enriched in ω-3 polyunsaturated fatty acids (PUFA) (8.75% linseed oil) was developed, using a lyophilized aqueous-ethanolic extract of Melissa officinalis. A comparison with the effectiveness of butylhydroxy anisole (BHA) synthetic antioxidant to decrease the oxidation of PUFAs was performed. The formulation increased the ω-3 PUFAs content, especially α-linolenic acid, decreasing significantly the ω-6/ω-3 ratio from 17.3 to 1.9, and also the Atherogenic Index and Thrombogenic Index (0.38-0.31 and 1.03-0.54, respectively). Modified sausages with BHA and Melissa extract showed significantly lower peroxides value (2.62 and 6.11 meq O₂/kg) and thiobarbituric acid value (0.26 and 0.27 mg malondialdehyde/kg) and higher antioxidant capacity (hydrophilic fraction ABTS: 0.45 and 0.74 meq Trolox/g product; lipofilic fraction ABTS: 0.44 and 0.37 meq Trolox/g product) than those without these ingredients (16.49 meq O₂/kg, 2.08 mg malondialdehyde /kg, 0.26 and 0.27 meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products.
authors: Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain.
authors: Izaskun
authors: I
authors: Berasategi
authors: Sheila
authors: S
authors: Legarra
authors: Mikel García-Íñiguez
authors: MG
authors: de Ciriano
authors: Sheyla
authors: S
authors: Rehecho
authors: Maria Isabel
authors: MI
authors: Calvo
authors: Rita Yolanda
authors: RY
authors: Cavero
authors: Iñigo
authors: I
authors: Navarro-Blasco
authors: Diana
authors: D
authors: Ansorena
authors: Iciar
authors: I
authors: Astiasarán
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D005503:Food Additives / Q000378:metabolism; D005511:Food Handling; D005612:Freeze Drying / Q000379:methods; D008043:Linseed Oil / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D031334:Melissa / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D013552:Swine; D013858:Thiobarbiturates / Q000032:analysis; D017962:alpha-Linolenic Acid / Q000032:analysis / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D005503:Food Additives; D010936:Plant Extracts; D013858:Thiobarbiturates; D017962:alpha-Linolenic Acid; D008043:Linseed Oil; C029684:thiobarbituric acid