Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

Dry sausages are popular traditional meat products. As these products are a rich source of animal fat, there is an effort to improve their fatty acid ratio. The aim of this work was to study the effect of micro-encapsulated n-3 fatty acids added into dry sausages. Samples of dry sausages (Polican and Vysocina) enriched with unsaturated fatty acids (36 g for 6 kg of mixture) and rosemary extract (0.3 g·kg-1) were made along with control samples. Physicochemical, instrumental analyses were performed, fatty acid profile was measured by gas chromatography, and oxidation processes were monitored by determination of thiobarbituric acid reactive substances. No significant differences (P ≥ 0.05) in quality indicators were found between samples, however, there were differences in oxidation processes. Sausages enriched with unsaturated fatty acids showed an increase in thiobarbituric acid reactive substances (> 2 mg·kg -1 and > 3 mg·kg -1 in Polican and Vysocina, respectively, compared to control). Sausages enriched with unsaturated fatty acids and also with rosemary extract have the similar concentration of thiobarbituric acid reactive substances as the control. An increase in the proportion of monounsaturated fatty acids and polyunsaturated fatty acids was seen in samples of Polican supplemented with unsaturated fatty acids in combination with rosemary extract. The addition of rosemary extract had also a significant effect in increasing the proportion of unsaturated fatty acids in samples of Vysocina. From the viewpoint of quality indicators, changes in the properties of the product were not seen in any samples.