Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

Stajić, Slaviša; Stanišić, Nikola; Lević, Steva; Tomović, Vladimir; Lilić, Slobodan; Vranić, Danijela; Jokanović, Marija; Živković, Dušan

doi:10.2478/pjfns-2018-0006

Cited by 9 publications

(19 citation statements)

References 27 publications

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“…Flaxseeds are present in the market in various types of products both in native and defatted forms [ 15 , 22 ]. The present study was conducted to compare the health-related effects of these two flaxseed forms on gastrointestinal tract, liver and kidney functions as well as lipid metabolism in rats with disorders induced by an HF diet containing cholic acid.…”

Section: Discussionmentioning

confidence: 99%

Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid

et al. 2018

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We hypothesize that defatting is an important factor that can determine the beneficial effects of flaxseeds on rats with diet-induced disorders. The experiment lasts 8 weeks and is conducted on Wistar rats allocated to four groups as follows: a control group fed with a standard diet; a high-fat (HF) group fed with a diet containing 21% fat and 0.1% cholic acid as a stimulator of lipid absorption; an HF group fed a diet supplemented with 1% native flaxseeds; and an HF group fed a diet supplemented with 1% defatted flaxseeds. In the HF group, several unfavourable changes in the gut and lipid metabolism are observed. Supplementation of the HF diet with native flaxseeds prevent an increase in colonic β-glucuronidase activity, whereas dietary defatted flaxseeds increase mucosal disaccharidase activities in the small intestine (sucrose, maltase and lactase). Regardless of the form of supplementation, dietary flaxseeds increase bacterial glycolytic activity in the distal intestine and decrease hepatic fat, especially triglyceride, accumulation. Both flaxseed forms decrease lipid peroxidation in the kidneys and increase the blood HDL cholesterol concentration with the native form being more efficient in the former and the defatted form being more efficient in the latter. The lipid-modulating effects of defatted flaxseeds are associated with reduced hepatic expression of peroxisome proliferator-activated receptor α, which is not the case in terms of native flaxseeds. Dietary supplementation with a relatively small amount of flaxseeds can exert beneficial effects on gut functions and lipid metabolism in rats, and these effects are affected by defatting to some extent.

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Section: Discussionmentioning

confidence: 99%

Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid

et al. 2018

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“…The total n-3 fatty acid intake can be within the range 0.5-2%E. Fat content in meat products can be as high as up to 40%, as was the case in some dry-fermented sausages, [32] or even more [33]. Fat is of great importance for the overall quality of meat products because, in general, it contributes to technological and sensory properties (e.g., processing yield, color, flavor, texture) [34].…”

Section: Introductionmentioning

confidence: 98%

Healthier Meat Products Are Fashionable—Consumers Love Fashion

et al. 2022

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Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.

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“…In recent years, there has been increasing consumption of low-fat products, which led to a number of attempts to reduce fat content in fermented sausages (Olivares et al, 2010;Stajic et al, 2018;Pintado and Cofrades, 2020). In most cases, addition of fat replacers like olive and linseed oil failed to meet consumer demands in terms of colour, texture and flavour (Stajic et al, 2018;Pintado and Cofrades, 2020). Fats are important from the physiological point of view because they contain a number of vitamins and essential fatty acids and are an important source of energy.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)

et al. 2021

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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

Cited by 9 publications

References 27 publications

Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid

Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid

Healthier Meat Products Are Fashionable—Consumers Love Fashion

Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)

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