FATTY ACID COMPOSITION OF COOKED SAUSAGE PRODUCTS ENRICHED WITH CHLORELLA
DOI:
https://doi.org/10.31548/humanhealth.4.2024.98Keywords:
seaweed, saturated fatty acids, unsaturated fatty acids, omega-3, omega-6, flaxseed oil, olive oilAbstract
Assessing the fatty acid composition of cooked sausage products with chlorella, linseed and olive oils is important for determining their nutritional value, as the proportions of individual fatty acids directly affect the nutritional properties of the final product, which is important for consumer health. In addition, reducing the content of saturated fat and increasing the amount of unsaturated fatty acids, in particular omega-3 and polyunsaturated fatty acids, helps to improve the quality of the product, making it more useful. The optimal balance of fatty acids reduces the risk of cardiovascular disease and inflammation, and products with an improved fatty acid composition become more attractive to health-conscious consumers. It is also important to note that the use of ingredients that optimize the fatty acid profile of a product is in line with current trends in the food industry, as the emphasis is on reducing saturated fat and increasing unsaturated fat. This not only improves consumer health, but also increases the product's competitiveness in the healthy food market. In addition, the use of high-quality oils reduces oxidative processes during storage, which helps to preserve the product's beneficial properties throughout its shelf life. The fatty acid composition was determined by gas chromatography of fatty acid methyl esters on a Trace Ultra gas chromatograph with a flame ionization detector, using a SP-2560 capillary column (Supelco). It was found that sample 2 has the lowest content of saturated fatty acids 27.59% and the highest content of unsaturated fatty acids 72.41%. This is a positive indicator, since reducing the amount of saturated fat helps reduce the risk of cardiovascular disease. In addition, sample 2 shows an increase in monounsaturated fatty acids of 36.94% and polyunsaturated fatty acids of 35.48% compared to the control, which has a positive effect on health. An important advantage of sample 3 is the content of omega-3 fatty acids, which is twice as high as the control, and the level of omega-6 fatty acids is reduced, which contributes to their optimal ratio. The reduced ratio of omega-6 to omega-3 in the prototypes indicates the potential to reduce inflammation and the risk of cardiovascular disease, making the products more beneficial to consumers.
References
Abdelhamid, A. S., Martin, N., Bridges, C., Brainard, J. S., Wang, X., Brown, T. J., ... & Hooper, L. (2018). Polyunsaturated fatty acids for the primary and secondary prevention of cardiovascular disease. The Cochrane database of systematic reviews, 2018(7). http://dx.doi.org/10.1002/14651858.cd012345.pub2.
Ambrosiadis, J., Vareltzis, K. P., & Georgakis, S. A. (1996). Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils. International journal of food science & technology, 31(2), 189-194. http://dx.doi.org/10.1111/j.1365-2621.1996.323-26.x.
Calkins, C. R., & Hodgen, J. M. (2007). A fresh look at meat flavor. Meat science, 77(1), 63-80. https://doi.org/10.1016/j.meatsci.2007.04.016.
Cambiaggi, L., Chakravarty, A., Noureddine, N., & Hersberger, M. (2023). The role of α-linolenic acid and its oxylipins in human cardiovascular diseases. International Journal of Molecular Sciences, 24(7), 6110. https://doi.org/10.3390/ijms24076110.
Czernichow, S., Thomas, D., & Bruckert, E. (2010). n-6 Fatty acids and cardiovascular health: a review of the evidence for dietary intake recommendations. British Journal of Nutrition, 104(6), 788-796. http://dx.doi.org/10.1017/s0007114510002096.
Dinh, T. T., To, K. V., & Schilling, M. W. (2021). Fatty acid composition of meat animals as flavor precursors. Meat and Muscle Biology, 5(1). https://doi.org/10.22175/mmb.12251.
DSTU ISO 5508-2001 Fats and oils of animal and vegetable origin. Analysis by gas chromatography of fatty acid methyl esters (ISO 5508:1990, IDT).
DSTU ISO 5509-2002 “Animal and vegetable fats and oils. Preparation of fatty acid methyl esters (ISO 5509:2000, IDT).
DSTU 4436:2005. Boiled sausages, sausages, anchovies, meat loaves.
Grundy, S. M. (1994). Influence of stearic acid on cholesterol metabolism relative to other long-chain fatty acids. The American journal of clinical nutrition, 60(6), 986S-990S. http://dx.doi.org/10.1093/ajcn/60.6.986s.
Hooper, L., Martin, N., Jimoh, O. F., Kirk, C., Foster, E., & Abdelhamid, A. S. (2020). Reduction in saturated fat intake for cardiovascular disease. Cochrane database of systematic reviews, (8). http://dx.doi.org/10.1002/14651858.cd011737.pub3.
Jo, Y. J., Kwon, Y. J., Min, S. G., & Choi, M. J. (2015). Changes in quality characteristics of pork patties containing multilayered fish oil emulsion during refrigerated storage. Korean journal for food science of animal resources, 35(1), 71. http://dx.doi.org/10.5851/kosfa.2015.35.1.71.
Keys, A., Mickelsen, O., Miller, E. V. O., & Chapman, C. B. (1950). The relation in man between cholesterol levels in the diet and in the blood. Science, 112(2899), 79-81. http://dx.doi.org/10.1126/science.112.2899.79.
Khan, M. I., Arshad, M. S., Anjum, F. M., Sameen, A., & Gill, W. T. (2011). Meat as a functional food with special reference to probiotic sausages. Food Research International, 44(10), 3125-3133. http://dx.doi.org/10.1016/j.foodres.2011.07.033.
Kim, H. Y., Lee, E. S., Jeong, J. Y., Choi, J. H., Choi, Y. S., Han, D. J., ... & Kim, C. J. (2010). Effect of bamboo salt on the physicochemical properties of meat emulsion systems. Meat Science, 86(4), 960-965. http://dx.doi.org/10.1016/j.meatsci.2010.08.001.
Kruk, Z. A., Kim, H. J., Kim, Y. J., Rutley, D. L., Jung, S., Lee, S. K., & Jo, C. (2014). Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat. Asian-Australasian journal of animal sciences, 27(2), 256. http://dx.doi.org/10.5713/ajas.2013.13417.
Leung, K. S., Galano, J. M., Oger, C., Durand, T., & Lee, J. C. Y. (2021). Enrichment of alpha-linolenic acid in rodent diet reduced oxidative stress and inflammation during myocardial infarction. Free Radical Biology and Medicine, 162, 53-64. https://doi.org/10.1016/j.freeradbiomed.2020.11.025.
Lowry, J. R., Marshall, N., Wenzel, T. J., Murray, T. E., & Klegeris, A. (2020). The dietary fatty acids α-linolenic acid (ALA) and linoleic acid (LA) selectively inhibit microglial nitric oxide production. Molecular and Cellular Neuroscience, 109, 103569. https://doi.org/10.1016/j.mcn.2020.103569.
Lu, Y., Zhao, J., Xin, Q., Yuan, R., Miao, Y., Yang, M., ... & Cong, W. (2024). Protective effects of oleic acid and polyphenols in extra virgin olive oil on cardiovascular diseases. Food Science and Human Wellness, 13(2), 529-540. https://doi.org/10.26599/FSHW.2022.9250047.
Mensink, R. P., Zock, P. L., Kester, A. D., & Katan, M. B. (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. The American journal of clinical nutrition, 77(5), 1146-1155. http://dx.doi.org/10.1093/ajcn/77.5.1146.
Morze, J., Danielewicz, A., Hoffmann, G., & Schwingshackl, L. (2020). Diet quality as assessed by the healthy eating index, alternate healthy eating index, dietary approaches to stop hypertension score, and health outcomes: a second update of a systematic review and meta-analysis of cohort studies. Journal of the Academy of Nutrition and Dietetics, 120(12), 1998-2031. https://doi.org/10.1016/j.jand.2020.08.076
Muguerza, E., Gimeno, O., Ansorena, D., Bloukas, J. G., & Astiasarán, I. (2001). Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona—a traditional Spanish fermented sausage. Meat Science, 59(3), 251-258. http://dx.doi.org/10.1016/s0309-1740(01)00075-4.
Neff, L. M., Culiner, J., Cunningham-Rundles, S., Seidman, C., Meehan, D., Maturi, J., ... & Breslow, J. L. (2011). Algal docosahexaenoic acid affects plasma lipoprotein particle size distribution in overweight and obese adults. The Journal of nutrition, 141(2), 207-213. http://dx.doi.org/10.3945/jn.110.130021.
Omar, K. A., Shan, L., Zou, X., Song, Z., & Wang, X. (2009). Effects of two emulsifiers on yield and storage of flaxseed oil powder by response surface methodology. Pakistan Journal of Nutrition, 8(9), 1316-1324. http://dx.doi.org/10.3923/pjn.2009.1316.1324.
Youssef, M. K., & Barbut, S. (2009). Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat science, 82(2), 228-233. http://dx.doi.org/10.1016/j.meatsci.2009.01.015.
Yuan, Q., Xie, F., Huang, W., Hu, M., Yan, Q., Chen, Z., ... & Liu, L. (2022). The review of alpha‐linolenic acid: Sources, metabolism, and pharmacology. Phytotherapy Research, 36(1), 164-188. https://doi.org/10.1002/ptr.7295.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
