EJPAU 2007. Makała H. EFFECT OF ENRICHING MODEL MEAT PRODUCTS WITH OILS, ABUNDANT IN POLYUNSATURATED FATTY ACIDS ON THE SELECTED QUALITY PARAMETERS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 2/volume10

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Makała H. 2007. EFFECT OF ENRICHING MODEL MEAT PRODUCTS WITH OILS, ABUNDANT IN POLYUNSATURATED FATTY ACIDS ON THE SELECTED QUALITY PARAMETERS, EJPAU 10(2/volume10), #15.
Available Online: http://www.ejpau.media.pl/volume10/issue2/volume10/abs-15.html

EFFECT OF ENRICHING MODEL MEAT PRODUCTS WITH OILS, ABUNDANT IN POLYUNSATURATED FATTY ACIDS ON THE SELECTED QUALITY PARAMETERS

Halina Makała
Meat and Fat Research Institute, Warsaw, Poland

ABSTRACT

The application of linen oil and fish oil as added to model meat products in aspect of the improvement of fatty acid profile, characteristics of the run of oxidative changes and the selected quality indices, was examined. The studies were conducted on a model meat product, on Bologna-type sausage (mortadela) which was enriched with linen oil or fish preparation. The examination of basic composition were carried out; fatty acid composition and dynamics of oxidative changes was determined; sensory profile evaluation was conducted, as well. As a result of the performed studies it was found that enrichment of the model meat products with flax oil or fish oil caused a significant increase of PUFA : MUFA ratio. In the product with the addition of flax oil, a significant increase of the sum of fatty acids DFA, as lowering cholesterol level, was also observed. The introduction of fish oil preparations to the meat products caused the increase of the content of polyunsaturated fatty acids. Dynamics of oxidative changes, characterized by acid value, peroxide value and anizidine number and by the calculated index totox was dependent on the type of the oil and storage period. The product with the addition of fish oil was characterized by the highest desirability of flavour (smell and taste) and colour and the lowest hardness, springiness and sensation of fattiness. The control product and that one, containing flax oil were characterized by a similar sensory profile.

Key words: meat products, enrichment, linseed oil, fish oil, quality.

Halina Makała
Meat and Fat Research Institute, Warsaw, Poland
Jubilerska 4, 04-190 Warsaw, Poland
ph: (+48 22) 509 70 00 ext. 126
email: halina.makala@ipmt.waw.pl

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