Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 418479
Title Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil
Author(s) Josquin, N.M.; Linssen, J.P.H.; Houben, J.H.
Source Meat Science 90 (2012)1. - ISSN 0309-1740 - p. 81 - 86.
DOI http://dx.doi.org/10.1016/j.meatsci.2011.06.001
Department(s) Onderwijsinstituut
Product Design and Quality Management Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) lipid oxidation - meat - omega-3-fatty-acids - storage
Abstract Dutch-style fermented sausages were manufactured with 15% and 30% pork back-fat substitution by pure or commercial encapsulated fish oil, either added as such or as pre-emulsified mixture with soy protein isolate. Adding commercial encapsulated fish oil was the most important factor influencing the chemical composition. The fat content was not significantly different between products (p > 0.05). The n-6/n-3 ratio decreased from 8.49 in controls to 0.90–2.47 in modified products. Lipid oxidation parameters (propanal and hexanal) showed much higher values for sausages with pure fish oil than for products with encapsulated oil. For the latter, lipid oxidation was similar to controls. Products with encapsulated or pre-emulsified oil were significantly firmer than products from other treatments in physical and sensory analysis (p <0.05). Overall, it is technologically feasible to enrich dry fermented sausages with n-3 fatty acids from fish oil and the application of commercial encapsulated fish oil seems to be the best in retaining overall quality
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.