پايش زماني و مقايسه تغييرات شيميايي، فاكتورهاي تغذيه اي و اثرات سلامت بخش دو نوع فراورده گوشتي تهيه شده از طيور

Time monitoring and comparison of chemical changes, nutritional factors and health effects of two types of sausages made by chicken meat

The most importance of meat products storage is the monitoring of changes which are occurred during time. From the nutritional aspects, fatty acids can potentially affect on health. So, the aim of present study was to survey fatty acid changes of sausages prepared with chicken meat during 45 days. Two types of sausages were prepared with different types of oil. The first and second samples were contained canola and soya oil, respectively. Experiments were included thiobarbituric acid (TBA) value and fatty acid profile measurements and nutritional indexes (o)6/o)3, noncholesterolaemic / cholesterolaemic and PUFA/SFA) which had been repeated each 15 days. TBA value of each samples decreased till day 15 which was due to MDA reaction with proteins and presence of antioxidants. Among fatty acids, stearic and linolenic acids showed the least and oleic acid showed the most significant changes. Studying the health aspects revealed that in the second sample the a>6/a>3 was higher than the recommended value (<4) which can induce carcinogenic effects and cardiovascular disease because of inflammatory and pro-oxidant effects of high level of a>6 in the cell membranes. On the other hand, sample 1 showed the higher NHC/HC ratio which was due to the role of stearic acid as a neutral fatty acid to increase cholesterol level. Also, stearic acid synthesizes oleic acid as a precursor. Furthermore, 2 samples showed the similar PUFA/SFA ratio within the recommended range. Thus, as a result and considering nutritional factors, the first sample can show the higher health effects than the second one.