Wpływ dodatku oleju rybiego, sposobu gotowania i czasu przechowywania na jakość lipidów w pulpetach z mięsa wieprzowego

Abstract

This paper investigates the effects of adding fish oil (1.25%), method of cooking and refrigerated storage on the lipid oxidation, fatty acid composition and sensory quality of the meatballs. Formed meatballs were boiled, steamed and stored 1–3 days in 4ºC. Meatballs with and without the addition of fish oil were analysed. Lipids were extracted using the Bligh and Dyer method and their peroxide value (PV), anisidine (AsV) and fatty acid composition were determined. Sensory profiling data was also analysed. The research showed that both adding fish oil as well as the method of cooking had a significant effect on PV. Steaming resulted in an increase in PV of about 50–60% on average compared to boiling. The method of cooking had no significant effect on the AsV of lipids. During storage, oxidation process developed faster in steamed meatballs with fish oil. The ratio of n-6 to n-3 polyunsaturated fatty acids (PUFA) in the meatballs without the addition of fish oil averaged about 22–23, after adding oil it dropped to about 3.3. The sum of the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) 100 g of meatballs averaged 150 mg. Neither the method of cooking nor adding fish oil had a significant effect on the sensory quality of meatballs on the day of their cooking. After the third day of storage, sensory quality of meatballs without oil was higher. Although steaming is considered the best way to cook, in case of ground meat products, using this method can result in higher levels of oxidation