Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Successful high‐level accumulation of fish oil omega‐3 long‐chain polyunsaturated fatty acids in a transgenic oilseed crop

The Plant Journal ◽

10.1111/tpj.12378 ◽

2013 ◽

Vol 77 (2) ◽

pp. 198-208 ◽

Cited By ~ 180

Author(s):

Noemi Ruiz‐Lopez ◽

Richard P. Haslam ◽

Johnathan A. Napier ◽

Olga Sayanova

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Fish Oil ◽

Oilseed Crop ◽

Omega 3 ◽

High Level ◽

Long Chain

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The Ketogenic Diet 2011: How It Works

Epilepsy Research and Treatment ◽

10.1155/2011/963637 ◽

2011 ◽

Vol 2011 ◽

pp. 1-4 ◽

Cited By ~ 4

Author(s):

Keren Politi ◽

Lilach Shemer-Meiri ◽

Avinoam Shuper ◽

S. Aharoni

Keyword(s):

Gene Expression ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Ketogenic Diet ◽

Mechanism Of Action ◽

Neurological Disorders ◽

Clinical Implications ◽

Successful Therapy ◽

Mitochondrial Density ◽

High Level

Although the ketogenic diet (KD) has been widely accepted as a legitimate and successful therapy for epilepsy and other neurological disorders, its mechanism of action remains an enigma. The use of the KD causes major metabolic changes. The most significant of them seems to be the situation of chronic ketosis, but there are others as well, for instance, high level of polyunsaturated fatty acids (PUFAs). These “primary” influences lead to “secondary”, in part adaptive, effects, for instance changes in mitochondrial density and gene expression. Clinically, the influences of the diet are considered as anticonvulsive and neuroprotective, although neuroprotection can also lead to prevention of seizures. Potential clinical implications of these mechanisms are discussed.

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