The assessment of micronutrients loss in pasteurized meat products with added vegetable oils

Abstract

Lipids are essential nutrients for human health. The ratio between unsaturated fatty acids (PUFAs) and saturated fatty acids (SFAs) and the ratio between omega-3 fatty acids and omega-6 fatty acids are recommended by FAO to be 1 for the first one and, respectively, 3 for the second. http://en.wikipedia.org/wiki/Omega-3_fatty_acid - cite_note-1#cite_note-1 This study has introduced a new meat product, boiled-smoked salami with addition of sea buckthorn vegetable oil ((Hippophaë rhamnoides L.) and walnut oil (Juglans Regia L) in order to improve PUFAs/SFAs and ω-6/ω-3 ratios. The vegetable oils have been added for reducing the saturated fatty acids and to increase the poly- and mono- unsaturated fatty acids content. Some chemical characteristics of the salami samples were analysed by NIR spectrophotometry (FoodScan), vitamin E content by RP-HPLC, the antioxidant capacity by Photochem instrument and fatty acids content by GC-MS. The fatty acids were determined at 4, 11 and 18 days from processing at refrigeration temperature. The lipid profile (g fatty acids/100g fatty acids), the vitamin E content (mg/100g fatty acids) and the antioxidant capacity (μmol TE/g fat) offer information about nutritive value of the salami with vegetable oils added, respectively, changing of the lipid content and its profile during the storage.