title: Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.
abstract: BACKGROUND
  Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it was used as an ingredient in the production of homogenised and liver sausages (0%, 5% and 10% flaxseed addition).
  
  
  RESULTS
  Homogenised and liver sausages with the addition of 5% flaxseed were given the highest scores by the consumers, although the colour changed with the addition of flaxseed. The spreadability and hardness of the liver sausages increased with the addition of flaxseed, whereas the texture of homogenised sausages did not change. Addition of flaxseed improved the fatty acids profile from a health point of view for both products, as a result of increasing n-3 fatty acids and overall polyunsaturated fatty acids content. Values for thiobarbituric acid reactive substances were higher in products with flaxseed and were observed to increase during storage.
  
  
  CONCLUSIONS
  The results of the present study indicate that it is possible to obtain products that are acceptable by consumers and, at the same time, are more healthy. A high level of α-linolenic acid in the sausages at a level of addition of 5% allows the product to be labelled with information regarding their high omega-3 fatty acid content. However, those products are more susceptible to oxidation. © 2016 Society of Chemical Industry.
authors: University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland.
authors: Marzena
authors: M
authors: Zając
authors: University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland.
authors: Piotr
authors: P
authors: Kulawik
authors: University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland.
authors: Joanna
authors: J
authors: Tkaczewska
authors: University of Agriculture in Kraków, Department of Animal Product Technology, ul. Balicka 122, 30-149 Kraków, Poland.
authors: Władysław
authors: W
authors: Migdał
authors: University of Agriculture in Kraków, Department of Cattle Breeding, Al. Mickiewicza 24/28, 30-059 Kraków, Poland.
authors: Henryk
authors: H
authors: Pustkowiak
mesh_terms: D000818:Animals; D003116:Color; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D019597:Flax / Q000737:chemistry*; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling; D006801:Humans; D008099:Liver / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D005503:Food Additives; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D017962:alpha-Linolenic Acid
keywords: flaxseed; functional food; meat products; quality; sausages