Omega-3 fatty acids in sausages
The German Nutrition Society recommends eating fish twice a week to ingest the valuable omega-3 fatty acids. However, in Germany the population is not so keen to stick to the advice. The average fish consumption is stable at about 15.6 kilogrammes per capita and year. In comparison to Iceland, Japan or Portugal (70 kilogrammes per capita and year), Germany is a country of meat eaters.
But now there is a combined product: a supermarket chain sells a sausage that is enriched with valuable omega-3 fatty acids. The technique was invented by German scientists. The researchers have developed a process in which the omega-3 fatty acids from fish or fish oil are coated, so that they don’t come into contact with oxygen. Without this coating the oils would oxidize and emit an unpleasant odour. Because this new method works, the omega-3 meat products can be found in the refrigerated section of grocery stores – available in a wide range from frankfurters, Weisswurst and cold cuts.