Stabilization of dry fermented sausages enriched in a-linolenic acid and Docosahexaenoic acid by a lyophilized antioxidant extract of Melissa offlcinalis L.

摘要

OBJETIVE A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content (Garcia-Iniguez de Ciriano et al., 2010).The objective of this work was to evaluate the stability of the modified formulation (Modified) during the storage and to compare it to that of a traditional formulation (Control). EXPERIMENTAL DESIGN Control and Modified products were stored during 90 days at 4°C in aerobic conditions. Fatty acid profiles, TBARS and volatile compounds derived from oxidation were analyzed at 0, 30 days and 90 days of storage. RESULTS & CONCLUSION The fatty acid profiles did not significantly change along the storage period. The stabilizing effect of the natural ahtioxidants of M. officinalis could contribute to detect no losses of ω-3 PUFA in Modified (30 days: 2.13 g/100 g of product, 90 days: 2.33 g/100 g of product), whereas in Control products a slightly significant reduction was detected (30 days: 0.34 g/100 g of product 90 days: 0.29 g/100 g of product). After 90 days, the increases of TBARS and hexanal content were much higher in Control than in Modified (Control: 1.41 mg MDA/kg & 17915 ng dodecane/kg of dry matter; Modified: 0.48 mg MDA/kg & 2496 ng dodecane/kg of dry matter). In conclusion, the lyophilized water extract of M. officinalis protected high co-3 PUFA of dry fermented sausages from oxidation along the storage time, guaranteeing the nutritional improvements achieved with the modified formulation.