Development Of Sausages Fortified With Flaxseed Oil Microcapsules And Its Impact On Oxidative And Sensory Stability

Abstract

Background: Meat is considered beneficial to health due to its nutritional composition but lack some essential nutrients except meat from marine sources like omega-3. These fatty acids perform a variety in functions in normal development of body, but their use is limited in functional foods due to their oxidation. Freshwater fishes are good source of protein, but fat content of their body does not fulfill the daily omega-3 requirements.

Methods: Current study was aimed to fortify freshwater fish sausages with omega-3 fats from flaxseed oil. Flaxseed oil was microencapsulated using chitosan and the powdered microcapsules were added in sausages batter at four different concentrations i-e 2.5%, 5%, 7.5% and 10% in T1, T2, T3 and T4 respectively. sausages also prepared without fortification of microcapsules and kept as control. Direct addition of flaxseed oil (bulk flaxseed oil, BFO) was done for comparison. Proximate composition, color, texture, water holding capacity, cooking loss, fat loss, lipid oxidation and sensory analysis was performed at different storage intervals.

Results: Proximate composition of sausages did not show any significant change except for fat content. texture, color, water holding capacity, fat loss, cook loss were significantly influenced in treatment and control batches (p≤0.05). lipid oxidation values were between the acceptable ranges in all batches except sausages prepared with BFO have high values of CDs (0.79 µmol/mg sample) and TBARS (1.13 mg MDA/Kg sample).

Conclusion: Sensory evaluation of sausages was satisfactory at different storage intervals and T1, T2 and T3 have shown highest overall acceptability values and these levels can be used to prepared enriched sausages with flaxseed microcapsules without any side effect and acceptable oxidative stability.