Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.
The effect of natural antioxidants on physicochemical properties, lipid and protein oxidation, volatile compounds and free fatty acids (FFA) were determined in Spanish salchichón enriched with n-3 fatty acids encapsulated and stabilized in konjac matrix. Phenolic compounds of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were also identified and quantified. Five batches of salchichón were prepared: control (CON, without antioxidants), butylated hydroxytoluene (BHT), BRE, CLE and PSE. The main phenolic compounds were catechin and benzoic acid for BRE, gallic acid and catechin for CLE and catechin and protocatechuic acid for PSE. Statistical analysis did not show significant differences on chemical composition among treatments. Reductions in luminosity (P<0.05) and pH (P<0.001) were observed with the CLE batch, whereas the other colour parameters were not affected by the addition of natural antioxidants. Finally, the inclusion of antioxidants (P<0.001) decreased the hexanal content, whereas the FFA content increased by the addition of natural extracts.
Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil.
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Munekata
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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Domínguez
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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Franco
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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Bermúdez
Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil.
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Trindade
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Jose M
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Lorenzo
D000975:Antioxidants / Q000032:analysis*; D010367:Arachis / Q000737:chemistry; D002084:Butylated Hydroxytoluene / Q000032:analysis; D055598:Chemical Phenomena; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005240:Feasibility Studies; D005503:Food Additives / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D062385:Hydroxybenzoates / Q000032:analysis; D008351:Mannans / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009754:Nuts / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis; D055549:Volatile Organic Compounds
D000975:Antioxidants; D005230:Fatty Acids, Nonesterified; D015525:Fatty Acids, Omega-3; D005503:Food Additives; D062385:Hydroxybenzoates; D008351:Mannans; D010636:Phenols; D010936:Plant Extracts; D055549:Volatile Organic Compounds; D002084:Butylated Hydroxytoluene; C009091:protocatechuic acid; C022901:(1-6)-alpha-glucomannan
Lipid and protein oxidation; Microencapsulated fish oil; Natural antioxidant; Phenolic compounds; Sausage