Determination of fat oxidation and lipid profile of a yellowfin tuna (Thunnus albacares) sausage using lactic acid bacteria (Lactiplantisbacillus plantarum).
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Abstract
The objective of this research was to determine the fat oxidation and lipid profile of a Yellowfin (T. albacares) sausage using Lactic Bacteria (L. plantarum). For this purpose, during the sausage production process, lactic bacteria L. plantarum was added at a concentration of at a dilution of plus a control treatment (without lactic bacteria). During the different days of storage (day 0, day 4, day 8 and day 12), fat oxidation was evaluated using the acidity index method and the lipid profile was determined on the fourth day of storage using the gas chromatography method. With respect to the results of the acidity index, the sample did not show lipid oxidation during the 12 days of storage, unlike the control, which showed lipid oxidation from day 0, suggesting that the lactic acid bacteria incorporated into the sausage could prolong storage and mitigate the effects of rancidity processes. In addition, the lipid profile of the treatment under study complies with the nutritional standards established by Codex regulations, since tuna is an excellent source of omega-3, which represents a contribution of 30% of fatty acids.
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