Analysis of meat products supplemented with omega-3 fatty acid sources

Tanai Attila and Lelovics Zsuzsanna and Kovács Anett and Hingyi Hajnalka and Csavajda Éva and Kovács Péter and Kovács Nándor and Kanyóné Princes Gyöngyi and Grosz György and Tóth Tamás: Analysis of meat products supplemented with omega-3 fatty acid sources. In: Élelmiszervizsgálati közlemények, (62) 1. pp. 972-978. (2016)

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Abstract

Summary Our research goal was to increase the n-3 fatty acid content of three meat products (letscho sausage, Kaiserroulade, duck liver pâté), so that the added value can be declared on the product labels. Increasing the amount of n-3 fatty acids was performed by the addition of flax seed sprout oil rich in alpha-linolenic acid (min. 300 mg of alphalinolenic acid/100 g or 100 kcal product) or fish oil rich in EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) (min. 40 mg EPA + DHA/100 g or 100 kcal product). We found that the n-3 fatty acid proportion of the products tested were increased significantly (p < 0.05) by the oil supplements used. Of the products supplemented by bio flax seed sprout oil, letscho sausage performed the best, with an alpha-linolenic acid content of 644 mg/100 kcal, sufficient to be able to claim „rich in omega-3 fatty acids” on the label. The value was 575 for the Kaiserroulade and 504 mg for the duck liver pâté. These values allow the legitimate use of the statement „omega-3 fatty acid source”. The measured EPA + DHA content of the Kaiserroulade supplemented with fish oil was 99 mg/100 kcal, sufficient to be able to claim „rich in omega-3 fatty acids” on the label. The EPA + DHA contents of letscho sausage and duck liver pâté failed to reach the level required to be able to claim the above statement on the label by 1 and 4 mg/100 kcal, respectively. The more important microbiological parameters of the finished products were not affected negatively by the oil supplements used, and the shelf lives of the products did not decrease either. The appearance of the products was not influenced by the supplements, however, foreign flavors and odors were identified by testers in several instances, due to the fish oil and bio flax seed sprout oil supplements.

Item Type:	Article
Other title:	Omega-3 zsírsavforrásokkal kiegészített húskészítmények vizsgálata
Heading title:	Tudomány = Science
Journal or Publication Title:	Élelmiszervizsgálati közlemények
Date:	2016
Volume:	62
Number:	1
ISSN:	0422-9576
Page Range:	pp. 972-978
Language:	English
Publisher:	WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication:	Budapest
Related URLs:	http://acta.bibl.u-szeged.hu/78996/
Uncontrolled Keywords:	Élelmiszervizsgálat - módszer, Élelmiszerkémia - módszer, Omega-3 olaj, Zsírsavak
Additional Information:	Bibliogr.: p. 977-978. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Jul. 06. 07:34
Last Modified:	2023. Aug. 26. 08:20
URI:	http://acta.bibl.u-szeged.hu/id/eprint/79076

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