Abstract
Abstract The paper examines the problem of optimization of the fatty acid composition of lipids in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than the omega-3 content in the composition of poultry meat lipids, which is not optimal for assimilation and needs a correction. The possibility of turkey meat enrichment with linseed oil was investigated with the aim of ensuring the omega-6 to omega-3 ratio in the minced meat formulations, which provides for the nutritionally adequate balance not higher than 10 units. The paper also presents the results of the investigation of the fatty acids composition and fatty acid balance of the lipid fraction of minced meat as well as the changes due to thermal heating of meat formulations in the water medium with a temperature of 95±2 °C to a product core temperature of 70±1 °C. According to the data of the investigations, the omega-6 : omega-3 ratio in the minced meat formulations before thermal treatment was 6.5 to 7.7 units compared to the control (42 units); after thermal treatment, it was 6.5 to 8.0 units for the minced meat formulations, which included vegetable oils with linseed oil. The data on the fatty acid composition of the formulations correspond to the indicators of the fatty acid balance which was RL1…3=0.47 – 0.57 and RL1…6 = 0.32 – 0.37 units for enriched minced meat before thermal treatment and 0.48 – 0.57 and 0.31 – 0.38 units after thermal treatment, respectively. The results confirm the possibility to enrich minced meat formulations with linseed oil when producing meat balls, which can be extended to other types of products.
Highlights
Saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are the main structural and functional components of cellular membranes
Fatty acid composition and PUFA content in poultry meat, used vegetable oils and butter, as well as the minced meat formulations are presented in Tables 2, 3, 4, 5
It is well known that PUFAs undergo changes during thermal treatment [23]
Summary
Saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are the main structural and functional components of cellular membranes. Special attention should be paid to the essential polyunsaturated fatty acids (PUFAs), which are not synthesized by an organism of animals and humans, and are supplied by the diet. They include linoleic acid (omega-6) and alpha-linolenic acid (omega-3). Полиненасыщенные жирные кислоты (ПНЖК) семейств омега-3 и омега-6 являются необходимыми компонентами пищи для всех позвоночных организмов. Лишь небольшая часть поступающих с пищей незаменимых ПНЖК превращается в докозагексаеновую и эйкозагексаеновую кислоты [1, 15], являющиеся основными кислотами в клеточных мембранах сетчатки глаза и предшественниками локальных гормонов клеточной регуляции, оказывающих влияние на процессы воспаления, регуляцию кровотока, донашивание беременности и т.д. Лишь небольшая часть поступающих с пищей незаменимых ПНЖК превращается в докозагексаеновую и эйкозагексаеновую кислоты [1, 15], являющиеся основными кислотами в клеточных мембранах сетчатки глаза и предшественниками локальных гормонов клеточной регуляции, оказывающих влияние на процессы воспаления, регуляцию кровотока, донашивание беременности и т.д. [16]
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