Abstract
The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.
Highlights
Numerous epidemiological studies suggest that a diet rich in omega-3 polyunsaturated fatty acids (ω-3 PUFAs), mainly eicosapentaenoic acid (EPA; C20:5 ω-3) and docosahexaenoic acid (DHA; C22:6 ω-3), has a marked influence in the avoidance and therapy of a series of chronic disorders [1], coronary heart disease [2,3,4,5]
A total of 40 volatile compounds were identified in the Mo and Mu fish oil microcapsules, which were grouped in the following chemical families: aliphatic hydrocarbons, alcohols, aldehydes, ketones, furans and acids
A total of 53 and 60 volatile compounds were identified in dry-cured sausages (D-SAU) and C-SAU of the present study, respectively, which were grouped in the following chemical families: aliphatic hydrocarbons, alcohols, aldehydes, furans, ketones, terpenes, acids, esters, aromatics, cyclic hydrocarbons and pyrazines
Summary
Numerous epidemiological studies suggest that a diet rich in omega-3 polyunsaturated fatty acids (ω-3 PUFAs), mainly eicosapentaenoic acid (EPA; C20:5 ω-3) and docosahexaenoic acid (DHA; C22:6 ω-3), has a marked influence in the avoidance and therapy of a series of chronic disorders [1], coronary heart disease [2,3,4,5]. Western diets are poor in long chain ω-3 PUFAs and the liking of fish and seafood products (main sources of EPA and DHA) is currently static or declining [6]. There is a European Union law that sets up the minimum quantities of EPA + DHA (40 and 80 mg per 100 g and per 100 kcal) to label a food as a “source of ω-3 fatty acids”. “high in ω-3 fatty acids”, respectively [11]. Meat products are highly appreciated, with a habitual consumption of around. The content of high biological value proteins in meat products is valued; the percentage saturated fatty acids (SFA) and the ratio of ω-6/ω-3 PUFA is
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