Nutritional and sensory properties of dry fermented sausages enriched with ω-3 PUFAs

@inproceedings{Pieiro2012NutritionalAS,
  title={Nutritional and sensory properties of dry fermented sausages enriched with ω-3 PUFAs},
  author={Alvarez Pi{\~n}eiro and Lage Yusty},
  year={2012}
}
  • Alvarez Piñeiro, Lage Yusty
  • Published 2012
Enrichment of dry fermented sausages with ω-3 fatty acids trough a partial substitution of pork backfat by deodorised fish oil resulted in improved nutritional properties with regard to conventional sausages, without affecting sensorial properties and oxidation status. The developed products supplied 0.64g EPA/100g and 0.46g DHA/100g product, and showed PUFA+MUFA/SFA ratio of 1.76 and ω-6/ω-3 ratio of 2.97. No signs of oxidation were found in any type of sausages, control and modified. None of… CONTINUE READING