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

Komprda, T.; Jůzl, Miroslav; Matejovičová, Milena; Piechowiczová, Markéta; Popelková, Vendula; Vymazalová, Pavla; Nedomová, Šárka; Levá, Lenka

doi:10.1111/1750-3841.15749

Cited by 4 publications

(2 citation statements)

References 38 publications

(90 reference statements)

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“…Enrichment and fortification of animal products were investigated for about six decades, but only some studies have focused on Vienna sausages. Srikanchai et al [4], Khiaosa-ard et al [5], and Komprda et al [6] have enriched the Vienna sausages with n-3 fatty acids by feeding pigs tuna oil and fish oil. Vivar-Vera et al [7] have investigated starfruit dietary fiber concentrate as a novel ingredient in Vienna sausages, while Peshuk et al [8] explored the efficiency of Vienna sausages enriched with leucine on women with prescarcopenia in the postmenopausal period.…”

Section: Introductionmentioning

confidence: 99%

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms

Fogarasi,

Urs,

Socaciu

et al. 2024

Foods

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Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract’s spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract.

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Section: Introductionmentioning

confidence: 99%

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms

Fogarasi,

Urs,

Socaciu

et al. 2024

Foods

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“…A variety of supplements are used to enrich pork meat with valuable n-3 fatty acids; these can be vegetable oils (e.g. hemp or rapeseed), microalgae, or fish oil 6 – 8 . There is also great interest in the use of various flaxseed products in the diet of pigs 9 – 12 .…”

Section: Introductionmentioning

confidence: 99%

Effect of the inclusion of extruded flaxseed in the diet of fattening pigs on lipid metabolism and tissue redox status

Czech

Klimiuk

Sembratowicz

2023

Sci Rep

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The aim of the study was to evaluate the effect of a diet containing extruded flaxseed (Linum usitatissimum L.) on the fatty acid composition of the loin, blood lipid parameters, and the redox status of tissues of finishing pigs. A total of 160 weaners (about 30–110 kg BW) were assigned to four experimental groups of 40 animals each (5 replicates with 8 individuals each). Group C (control) received a diet in which the fat source was soybean oil, while in groups 2FE, 4FE and 6FE soybean meal was replaced with extruded flaxseed in the amount of 2%, 4% or 6%, respectively. The diet containing extruded flaxseed reduced cholesterol levels in the blood plasma of pigs (grower 2FE and 6FE vs. C; finisher 2FE, 4FE and 6FE vs. C) and loin muscle (2FE, 4FE and 6FE vs. C). A decrease in the atherogenic LDL-C fraction and in the content of triacylglycerols was also noted in the blood plasma of grower and finisher pigs receiving flaxseed (2FE, 4FE and 6FE vs. C). The beneficial effects noted in the experimental pigs also included an increase in the overall content of n-3 PUFAs, especially ALA (18:3 n-3), and a reduction in the n-6/n-3 ratio. This was especially evident at 4% and 6% inclusion of flaxseed. The highest proportion of flax (6%) in the blend increased lipid peroxidation, as evidenced by the increase in the content of LOOH and MDA in the blood plasma of grower and finisher pigs. For this reason, a 4% share of flaxseed in the diet of fattening pigs seems to be optimal, while higher levels require an additional supply of exogenous antioxidants.

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Evaluation of different fat sources and their combinations on growth performance, nutrient digestibility, fecal score, and meat quality of pigs of different ages

Hoque,

Park,

Kim

2025

Animal Feed Science and Technology

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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

Cited by 4 publications

References 38 publications

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms

Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms

Effect of the inclusion of extruded flaxseed in the diet of fattening pigs on lipid metabolism and tissue redox status

Evaluation of different fat sources and their combinations on growth performance, nutrient digestibility, fecal score, and meat quality of pigs of different ages

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