Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids
article
Several batches of back bacon, belly bacon, Dutch-style cervelat sausage, pork loin roll, shoulder with fat, Bologna, Guelders ring sausage, Saxon liver sausage and luncheon meat were produced with increasing PUFA-levels using raw materials containing up to 30% linoleic acid in their fats. Only the preparation of the high linoleic fermented Dutch-style cervelat sausages gave problems. Fatty acid composition did not change during preparation, nor during a two months' storage of back bacon at 15??C. Sensory evaluations of the products by an expert-panel revealed only a few differences, mostly related to consistency. Penetration measurements on luncheon meat showed an increase of softness as the PUFA-level was increased Products were stored for up to 61 days at 4 or 15??C. During storage, peroxide numbers and p-anisidine values were determined and sensory evaluations performed by an expert-panel. The unheated, and some of the pasteurised, highly unsaturated products appeared to be very susceptible to lipid oxidation.
TNO Identifier
228944
ISSN
03091740
Source
Meat Science, 5(1), pp. 57-70.
Pages
57-70
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