Mikel García-Íñiguez PHOTO: Manuel Castells

The researcher Mikel García-Íñiguez de Ciriano has studied at the department of Food Sciences, Physiology and Toxicology of the University of Navarra how to elaborate meat foods with added nutritional qualities, such as omega-3 fatty acid, and the reduction of other components that can be more harmful, such as saturated fats.

The work, which was part of his doctoral thesis , focused on pork products such as ham and sausages. At partnership with the University of Ghent (Belgium), researcher has obtained meat products with a high omega-3 content by modifying the per diem expenses of Iberian pigs: "Through the feed, we have introduced sources of omega-3 to balance the excessive presence of some fractions of fatty acids, saturated or polyunsaturated omega-6, the latter being the consequence of a per diem expenses rich in vegetable sources", explains the author.

This has been made possible by adding flax, algae or fish oils to feedstuffs, which can be fixed in animals and thus in derived meat products, so that they pass to our per diem expenses. In fact, European legislation allows these foods to be called "source omega 3 fatty acids".

The meat products were also reformulated at research to achieve raw-cured sausages with a high content of selenium, iodine and omega-3 fatty acids, such as decosahexaenoic acid, while maintaining the product's flavor, aroma, etc. qualities:"We also successfully designed and evaluated sausages with lower sodium (salt) and higher omega-3 content. This was made possible by modifying the ingredients during production. For example, by replacing bacon with a solution made from emulsifier, water and an oil. So we improved the product manufacturing process itself."

Borage leaves: a rich antioxidant
On the other hand, Mikel García-Íñiguez de Ciriano - who has just joined the department de research and development of business Viscofán - incorporated into his study the search for new plant extracts that can be used as stabilizers for meat products. This was the case with borage leaves, whose antioxidant capacity is much greater than that of the stems, which is the part that is usually eaten. "The oxidative stability it brings to raw-cured sausages makes it an economical and effective source for the meat industry," stresses the new doctor from the University of Navarra.

In this sense, the specialist concluded by clarifying that the advances in this subject "have an impact on a strategic sector both in Spain and in Navarre, where it represents 16% of the industry of the region. It is also one of the sectors that has responded best to the crisis, with a fall of 0.7% compared to the 16.2% of national industrial activity".