Dry fermented sausages were manufactured adding fish oil extracts rich in n-3 fatty acids in order to obtain functional products and their nutritional advantages and intensity of oxidation process compared with traditional ones. Modified products were manufactured with 0.53 % (batch A) and 1.07 % (batch B) of fish oil extract. The amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per 100g of dry fermented sausages were 0.15g and 0.13g in batch A, 0.33g and 0.26g in batch B, respectively, in contrast with the control products which only showed 0.01g EPA and 0.03g DHA. No significant differences were found in the rest of fatty acids. A decrease in the n-6/n-3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. TBA values were similar in control (0.31ppm) and in batch A products (0.34ppm) but increase significantly in batch B products (1.22ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36 to 2.43 μg/g fat) leading to similar percentages of oxidation. 7-Ketocholesterol, considered as an indicator of oxidation was not present in any sample. Values obtained for L * and Hue (arctg b*/a*) were comparable to that of meat products. Although no effect was observed in COP formation and instrumental measurements of colour the high level of n-3 fatty acid seems to accelerate significantly the oxidation process
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