Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2 g/kg), iodized salt (26 g/kg), linseed:algae (3:2) emulsion (62.5 g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686 mg/kg), yielded dry fermented sausages with technological and sensory properties similar to traditional ones. he nutritional standpoint, a 50 g portion of this product would give 100% of the recommended daily intake for Se, 70% of DRI for iodine, and 40% and 100% of the reference intake for α-linolenic and EPA + DHA, respectively. The ω-6/ω-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one. Despite the high PUFA content, no oxidation was detected by TBARS (<0.15 mg MDA/kg) and volatile compounds, showing the effectiveness of the natural antioxidants from M. officinalis. dified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products.