INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL
The paper examines the problem of optimization of the fatty acid composition of lipids in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than the omega-3 content in the composition of poultry meat lipids, which is not optimal for assimilation and needs a correction. The possibility of turkey meat enrichment with linseed oil was investigated with the aim of ensuring the omega-6 to omega-3 ratio in the minced meat formulations, which provides for the nutritionally adequate balance not higher than 10 units. The paper also presents the results of the investigation of the fatty acids composition and fatty acid balance of the lipid fraction of minced meat as well as the changes due to thermal heating of meat formulations in the water medium with a temperature of 95±2 °C to a product core temperature of 70±1 °C. According to the data of the investigations, the omega-6 : omega-3 ratio in the minced meat formulations before thermal treatment was 6.5 to 7.7 units compared to the control (42 units); after thermal treatment, it was 6.5 to 8.0 units for the minced meat formulations, which included vegetable oils with linseed oil. The data on the fatty acid composition of the formulations correspond to the indicators of the fatty acid balance which was RL1…3=0.47 – 0.57 and RL1…6 = 0.32 – 0.37 units for enriched minced meat before thermal treatment and 0.48 – 0.57 and 0.31 – 0.38 units after thermal treatment, respectively. The results confirm the possibility to enrich minced meat formulations with linseed oil when producing meat balls, which can be extended to other types of products.
About the AuthorsV. V. Gushchin
Agricultural Sciences Doctor, RAN corresponding member, scientific leader
141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1.Ph.: 8(495)944-69-67
I. L. Stefanova
laboratory of child’s and special products
the Technical Sciences Doctor, the chief researcher
141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1.Ph.: 8(495) 944-53-30
Yu. N. Krasyukov
department of physical-and-chemical researchers,
the physical-and-mathematical sciences candidate, the leading researcher of
141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1.Ph.: 8(495) 944-56-92
L. V. Shakhnazarova
laboratory of child’s and special products
the technical sciences candidate, the leading researcher
141552, Moscow Region, Solnechnogorsk district, rp. Rzhavki, structure 1
Ph.: 8(495) 944-53-30
1. Wall R., Ross R.P., Fitzgerald G.F. et al. Fatty acids from fish; the anti-inflammatory potential of long-chain omega-3 fatty acids // Nutr. Rev. – 2010. – Vol. 68. – P. 280-289.
2. Vasiliev А.V., Sharanova N.E., Kulakova S.N. Nutrimetabolomics – the new stage of biochemistry of nutrition. The role of nutrilipidomic analysis // Problems of Nutrition. – 2014. – Vol. 83, 1, pp. 4-11
3. Farooqui A.A. n-3 fatty acid-derived lipid mediators in the brain: new weapons against oxidative stress and inflammation // Curr. Med. Chem. – 2012. – Vol. 19, № 4. – P. 532-543.
4. Golberg R.J., Katz J.A meta-analysis of the analgesic effects of omega-3 polyunsaturated fatty acid supplementation for inflammatory joint pain // Pain. – 2007. – Vol. 129, № 1-2. – P. 210-223.
5. Leaf A. Prevention of sudden cardiac death by n-3 polyunsaturated fatty acids // Fundam. Clin. Pharmacol. – 2006. – Vol. 20, № 6. – P. 525-538.
6. SanGiovanni J.P., Chew E.Y. The role of omega-3 long-chain polyunsaturated fatty acids in health and disease of the retina // Prog. Retin. Eye Res. – 2005. – Vol. 24, № 1. – P. 87-138.
7. Uauy R., Dangour A.D. Nutrition in brain development and aging: role of essential fatty acids // Nutr. Rev. – 2006. – Vol. 64, N 5. – P. 24-33.
8. Barceli-Coblijn G., Hogyes E., Kitajka K. et al. Modification by docosahexaenoic acid of age-induced alterations in gene expression and molecular composition of rat brain phospholipids // PNAS USA. – 2003. – Vol. 100. – P. 11321-11326.
9. Puskos L.G., Kitijka K., Nyakas C. et al. Short-term adminis- tration of omega-3 fatty acids from fish oil results in increased transthyretin transcription in old rat hippocampus // PNAS USA. – 2003. – Vol. 100. – P. 1580-1585.
10. Clarke S.D. Polyunsaturated fatty acid regulation of gene transcription: a molecular mechanism to improve the metabolic syndrome // J. Nutr. – 2001. – Vol. 131. – P. 1129-1132.
11. Duplus E., Glorian M. Fatty acid regulation of gene transcription // J. Biol. Chem. – 2000. –Vol. 275, N 40. – P. 30749-30752.
12. Wahle K.W.J., Rotondo D. Polyunsaturated fatty acids and gene expression in mammalian systems // Proc. Nutr. Soc. – 2003. – Vol. 62, № 2. – P. 349-360.
13. Broadhurst C.L., Wang Y., Crawford M.A., et al. Brain-specific lipids from marine, lacustrine, or terrestrial food resources: potential impact on early African Homo sapiens. // Comp. Biochem. Physiol. B. – 2002. –Vol. 131. – P. 653-673.
14. Umegaki K., Hashimoto M., Yamasaki H. et al. Docosahexaenoic acid supplementation-increased oxidative damage in bone marrow DNA in aged rats and its relation to antioxidant vitamins // Free Radic. Res. – 2001. – Vol. 34, № 4. – P. 427-435.
15. Davis B.C., Kris-Etherton P.M. Achieving optimal essential fatty acid status in vegetarians; current knowledge and practical implications // Am. J. Clin. Nutr. – 2003. – Vol. 78 (suppl.). – P. 640S-646S.
16. Kodentsova V.М., Kochetkova А.А., Smirnova Е.А., V.A. Sarkisyan, V.V. Bessonov. Fat component in the diet and providing with fat-soluble vitamins // Problems of Nutrition. – 2014. – Т. 83. № 6. – С. 4-17.
17. Harris W.S., Mozaffarian D., Lefevre M. et al. Towards establishing dietary reference intakes for eicosapentaenoic and docosahexaenoic acids // J. Nutr. – 2009. – Vol. 139. – P. 804S-819S.
18. Kris-Etherton P.M., Grieger J.A., Etherton t.d. Dietary reference intakes for DHA and EPA. // Prostaglandins Leukot. Essent. Fatty Acids. – 2009. – Vol. 81. – P. 99-104.
19. Kris-Etherton P.M., Harris W.S., Appel L.J. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease // Circulation. – 2002. – Vol. 106. – P. 2747-2757.
20. Reis L.C., Hibbeln J.R. Cultural symbolism of fish and the psychotropic properties of omega-3 fatty acids // Prostaglandins Leukot. Essent. Fatty Acids. – 2006. Vol. 75. – P. 227-236.
21. Stefanova I.L., Shakhnazarova L.V., Ukhina I.А., Timoshenko N.V. Development of the multicomponent products from poultry meat for child nutrition on the basis of the principles of food combinatorics // In the Proceedings of the All-Russian Scientific and Practical Conference “Principles of food combinatorics – a basis for modeling of multicomponent food products”. Uglich, 2010, pp. 253-255.
22. Stefanova I.L., Shakhnazarova L.V., Ukhina I.А. Development of poultry-based enriched products adapted to the nutritional status of children // In the Proceedings of the GNU VNIIPP of Rosselkhozacademia “New in the technique and technology for poultry and egg processing” , Vol. 37, Rzhavki, 2010, pp. 37-42.
23. Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Hae In Yong, Ki Chang Nam, Cheorun Jo Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process // Poultry Science, – 2015. – Vol. 94. – P. 1964–1972
For citation: Gushchin V.V., Stefanova I.L., Krasyukov Y.N., Shakhnazarova L.V. INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL. Theory and practice of meat processing. 2016;1(1):62-74. https://doi.org/10.21323/2114-441X-2016-1-62-74
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 License.