Journal of Food Processing & Technology

Abstract

The Assessment of Micronutrients Loss in Pasteurized Meat Products with Added Vegetable Oils

Tamara Elena Mihociu, Florentina Roming Israel, Nastasia Belc and Elisabeta Botez

Lipids are essential nutrients for human health. The nutritional value of the lipids and the recommended daily consumption has been evaluated by the FAO experts in order to establish indicators for lipid quality, such as: polyunsaturated fatty acids/ saturated fatty acids report is 1 and n6/n3 report is 3. This study has assessed the fatty acids content of the lipids in a meat product (boiled-smoked salami) with addition of sea bucthorn vegetable oil (Hippophaë rhamnoides L.) and walnut oil (Juglans Regia L). The vegetable oils have been added in order to reduce the saturated fatty acids content and to increase the polyunsaturated and mono-unsaturated fatty acids content, tocopherols and carotenoids. The evolution of the chemical caracteristics of the salami samples was monitorized by NIR spectofotometery (FoodScan); vitamin E content by RP-HPLC; the antioxidant capacity of vitamins from oils through chemiluminiscenta (Photochem); lipid profile by gaschromatography of fatty acids from the lipid fractions of the samples for a period of 18 days of storage, at refrigeration temperatures. The lipid profile (g fatty acids/100 g fatty acids), the vitamin E content (mg/100 g fatty acids), the antioxidant capacity (μmolTE/g fat) can offer informations about nutritive value of the salami dish with vegetable oils added and the evolution of the lipids in the oxidation process.