Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

@article{Valencia2008EnhancementOT,
  title={Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.},
  author={Idoia Valencia and Michael N O'Grady and Diana Ansorena and Iciar Astiasar{\'a}n and Joseph P. Kerry},
  journal={Meat science},
  year={2008},
  volume={80 4},
  pages={1046-54}
}
Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere… CONTINUE READING

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