Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil

The objective of the present study was to increase by dietary means the long‐chain polyunsaturated fatty acid (LC‐PUFA) n‐3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V‐sausages) an...

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Bibliographic Details
Published in:Journal of food science 2021-06, Vol.86 (6), p.2312-2326
Main Authors: Komprda, Tomas, Jůzl, Miroslav, Matejovičová, Milena, Piechowiczová, Markéta, Popelková, Vendula, Vymazalová, Pavla, Nedomová, Šárka, Levá, Lenka
Format: Article
Language:English
Subjects:
Composition
Diet
Dietary intake
Fatty acid composition
Fatty acids
Fish oils
Flavor
Malondialdehyde
Meat
Meat products
Polyunsaturated fatty acids
Salami
Sausages
Sensory evaluation
Sensory properties
Stability analysis
Texture
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Summary:The objective of the present study was to increase by dietary means the long‐chain polyunsaturated fatty acid (LC‐PUFA) n‐3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V‐sausages) and Bologna‐type salami (B‐salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15749