Abstract
This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.
Highlights
Accepted: 29 March 2021Meat is recognized by the content of nutrients of high biological value, mainly proteins [1]; the lipid profile of meat and meat products is often not well-regarded because of the content of saturated fatty acids (SFA), which may be high in some products, and the ratio of ω-6/ω-3 polyunsaturated fatty acids (PUFA) [2]
The general profile of volatile compounds in cooked and dry-cured sausages remained largely the same in control and ω-3 PUFA enriched batches, but the type of fish oil microcapsule influenced the generation of individual volatile compounds, especially those considered as markers of ω-3 PUFA oxidation
Multilayer microcapsules (Mu) with chitosan–maltodextrin as wall materials reduced the formation of volatile compounds characteristic of ω-3 fatty acid oxidation to a greater extent than microcapsules with a simple coating of maltodextrin (Mo)
Summary
Meat is recognized by the content of nutrients of high biological value, mainly proteins [1]; the lipid profile of meat and meat products is often not well-regarded because of the content of saturated fatty acids (SFA), which may be high in some products, and the ratio of ω-6/ω-3 polyunsaturated fatty acids (PUFA) [2] These components are related with an increase in the risk of suffering certain metabolic and cardiovascular diseases and different types of cancer [3,4,5,6]. A diet rich in ω-3 PUFA, mainly eicosapentaenoic acid (EPA; C20: 5 ω-3) and docosahexaenoic acid (DHA; C22:6 ω-3), is associated with the prevention and therapy of various chronic disorders, those related to cardiovascular diseases [7].
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