title: Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract.
abstract: Reduced-energy and reduced-fat Bologna products enriched with ω-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 ω-6/ω-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 that 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.
authors: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
authors: Izaskun
authors: I
authors: Berasategi
authors: Department of Chemistry and Soil Science, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
authors: Iñigo
authors: I
authors: Navarro-Blasco
authors: Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
authors: Maria Isabel
authors: MI
authors: Calvo
authors: Department of Plant Biology (Botany), Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
authors: Rita Yolanda
authors: RY
authors: Cavero
authors: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain.
authors: Iciar
authors: I
authors: Astiasarán
authors: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain. Electronic address: dansorena@unav.es.
authors: Diana
authors: D
authors: Ansorena
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002083:Butylated Hydroxyanisole / Q000737:chemistry; D003116:Color; D004281:Docosahexaenoic Acids / Q000032:analysis*; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D006801:Humans; D008043:Linseed Oil / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D031334:Melissa / Q000737:chemistry*; D009753:Nutritive Value; D010936:Plant Extracts / Q000737:chemistry*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances; D017962:alpha-Linolenic Acid / Q000032:analysis*
chemical_list: D000975:Antioxidants; D043371:Fatty Acids, Omega-6; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D017962:alpha-Linolenic Acid; D002083:Butylated Hydroxyanisole; D004281:Docosahexaenoic Acids; D008043:Linseed Oil
keywords: Algae oil; Cooked sausages; DHA; Functional foods; Melissa officinalis; Reduced-fat