Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

Abstract A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2 g/kg), iodized salt (26 g/kg), linseed:algae (3:2) emulsion (62.5 g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686 mg/kg), yielded dry fermented sausages with technological and sensory properties similar to traditional ones. From the nutritional standpoint, a 50 g portion of this product would give 100% of the recommended daily intake for Se, 70% of DRI for iodine, and 40% and 100% of the reference intake for α-linolenic and EPA + DHA, respectively. The ω-6/ω-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one. Despite the high PUFA content, no oxidation was detected by TBARS ( M. officinalis . The modified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products.