Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation.
Meat Sci
; 110: 160-8, 2015 Dec.
Article
em En
| MEDLINE
| ID: mdl-26232749
ABSTRACT
This article examines the suitability of filled hydrogel particles for use as a delivery system for n-3 long chain PUFAs in low-fat frankfurters. Their effects on product characteristics over chilled storage were compared with those of frankfurters containing all-pork fat (control) or a comparable amount of fish oil (n-3 LCPUFA) incorporated in liquid form or in an oil-in-water emulsion. In modified samples n-3 fatty acids ranged between 801.34 to 996.37 mg/100g as opposed to 66 mg/100g in all-pork fat product. As compared with the control, hardness and chewiness values were similar (P>0.05) in filled hydrogel frankfurter. The presence of fish oil favoured lipid oxidation to varying degrees depending on delivery system, in descending order direct oil addition>oil-in-water emulsion>hydrogels. Sensory evaluation demonstrated the advantages, from a sensory point of view, of hydrogel filled particles as n-3 delivery systems in frankfurters.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Peroxidação de Lipídeos
/
Ácidos Graxos Ômega-3
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Hidrogéis
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Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
Espanha