Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added
Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja
Апстракт
The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios.
U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3.
Кључне речи:
fermented sausages / flaxseed oil / fatty adids / fermentisane kobasice / laneno ulje / masne kiselineИзвор:
23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018., 2018Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Stajić, Slaviša AU - Lilić, Slobodan AU - Vranić, Danijela AU - Tomović, Vladimir AU - Živković, Dušan PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5646 AB - The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios. AB - U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3. C3 - 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018. T1 - Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added T1 - Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja UR - https://hdl.handle.net/21.15107/rcub_agrospace_5646 ER -
@conference{ author = "Stajić, Slaviša and Lilić, Slobodan and Vranić, Danijela and Tomović, Vladimir and Živković, Dušan", year = "2018", abstract = "The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios., U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3.", journal = "23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.", title = "Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added, Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja", url = "https://hdl.handle.net/21.15107/rcub_agrospace_5646" }
Stajić, S., Lilić, S., Vranić, D., Tomović, V.,& Živković, D.. (2018). Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.. https://hdl.handle.net/21.15107/rcub_agrospace_5646
Stajić S, Lilić S, Vranić D, Tomović V, Živković D. Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added. in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018.. 2018;. https://hdl.handle.net/21.15107/rcub_agrospace_5646 .
Stajić, Slaviša, Lilić, Slobodan, Vranić, Danijela, Tomović, Vladimir, Živković, Dušan, "Fatty Acid Profile of Lipids of Fermented Sausages with Flaxseed Added" in 23. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 09.-10. 03. 2018. (2018), https://hdl.handle.net/21.15107/rcub_agrospace_5646 .