Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (Párizsi)

Belovai, J. and Romvári, R. and Fébel, H. and Szabó, A. and Bánáti, D. (2014) Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (Párizsi). Acta Alimentaria, 43 (4). pp. 604-613. ISSN 0139-3006

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Abstract

The n-3 fatty acids advantageously affect human health. Thus, partial substitution of pig backfat with soybean- or flaxseed oils in “Párizsi” (lyoner), with the aim to increase its n-3 fatty acid (FA) content, resulted improved FA profile (n-6/n-3 ratio). Relatively high (9% flaxseed oil) substitution decreased this ratio to the optimum (∼4). This modified FA profile was preserved during 32 storage days. Oil addition influenced fresh surface colour: lightness (L*) increased, redness (a*) decreased in parallel with the increasing oil addition, while only soybean oil increased yellowness (b*). Storage altered the colour slightly. The texture was not systematically altered by oil substitution, while during storage in a vapour permeable casing hardness increased. Considering organoleptic properties, soybean oil improved the extent of spiciness, while the general consumer acceptance was the most favourable (within complemented samples) by 3% flaxseed oil. Increasing vegetable oil levels intensified the taste of spice mixture.

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