Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that,...
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Autor*in:	Juan Carlos Solomando [verfasserIn] Teresa Antequera [verfasserIn] Alberto Martín [verfasserIn] Trinidad Perez-Palacios [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	volatile compounds fish oil microcapsule dry-cured sausage cooked sausage

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 9(2020), 11, p 1683
Übergeordnetes Werk:	volume:9 ; year:2020 ; number:11, p 1683

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods9111683

Katalog-ID:	DOAJ076066339

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language	English
source	In Foods 9(2020), 11, p 1683 volume:9 year:2020 number:11, p 1683
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topic_facet	volatile compounds fish oil microcapsule dry-cured sausage cooked sausage Chemical technology
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authorswithroles_txt_mv	Juan Carlos Solomando @@aut@@ Teresa Antequera @@aut@@ Alberto Martín @@aut@@ Trinidad Perez-Palacios @@aut@@
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callnumber-first	T - Technology
author	Juan Carlos Solomando
spellingShingle	Juan Carlos Solomando misc TP1-1185 misc volatile compounds misc fish oil microcapsule misc dry-cured sausage misc cooked sausage misc Chemical technology Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
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topic_title	TP1-1185 Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages volatile compounds fish oil microcapsule dry-cured sausage cooked sausage
topic	misc TP1-1185 misc volatile compounds misc fish oil microcapsule misc dry-cured sausage misc cooked sausage misc Chemical technology
topic_unstemmed	misc TP1-1185 misc volatile compounds misc fish oil microcapsule misc dry-cured sausage misc cooked sausage misc Chemical technology
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title	Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
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title_full	Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
author_sort	Juan Carlos Solomando
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title_sort	effect of omega-3 microcapsules addition on the profile of volatile compounds in enriched dry-cured and cooked sausages
callnumber	TP1-1185
title_auth	Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
abstract	The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.
abstractGer	The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.
abstract_unstemmed	The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.
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title_short	Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
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Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

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