The aim of the present study was to study the effects of grilling on the chemical and fatty acid composition of pork products enriched in conjugated linoleic acid (CLA) through animal dietary supplementation or through direct addition in the product formulation. In addition this study aims to compare the useful of CLA dietary supplementation or direct addition into breakfast sausages. The results from this study show that pork products can be modified to provide a significant increase in a functional lipid, which can have positive influences on health. Moreover, grilling had no clear effect on fatty acid levels in sausages with CLA added during manufacturing process. Grilling has a small but significant effect in sausages made with meat and back fat from pigs with a dietary CLA addition. Total CLA levels were not affected by grilling. Therefore, since CLA levels have been found to be stable during cooking, texture and sensory properties of both types of sausages should be evaluated in future studies to clarify the optimal process to increase CLA levels in pork breakfast sausages.

For more information the full article can be found at http://www.sciencedirect.com/science/journal/03088146