Improving the lipid profile of ready‐to‐cook meat products by addition of omega‐3 microcapsules: effect on oxidation and sensory analysis

BACKGROUND The omega‐3 enrichment of ready‐to‐cook meat products by microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of chicken nuggets were prepared: (i) control (C); (ii) enriched in bulk fish oil (BFO); and (iii) with added MFO. Sensory features, acceptability, o...

Full description

Saved in:
Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 98; no. 14; pp. 5302 - 5312
Main Authors Pérez‐Palacios, Trinidad, Ruiz‐Carrascal, Jorge, Jiménez‐Martín, Estefanía, Solomando, Juan Carlos, Antequera, Teresa
Format Journal Article
LanguageEnglish
Published Chichester, UK John Wiley & Sons, Ltd 01.11.2018
John Wiley and Sons, Limited
Subjects
Acceptability
chicken nuggets
Enrichment
Fatty acids
Fish
Fish oils
Flavor
Lipids
Meat
Meat products
Microcapsules
microencapsulation
Oils & fats
Organic chemistry
Oxidation
Poultry
Proteins
Saltiness
sensory analysis
Sensory evaluation
Sensory properties
Stability analysis
Volatile compounds
ω‐3 fatty acids
chicken nuggets
oxidation
volatile compounds
Microencapsulation
ω-3 fatty acids
sensory analysis
Online AccessGet full text

Cover

More Information
Summary:BACKGROUND The omega‐3 enrichment of ready‐to‐cook meat products by microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of chicken nuggets were prepared: (i) control (C); (ii) enriched in bulk fish oil (BFO); and (iii) with added MFO. Sensory features, acceptability, oxidative stability and volatile compounds were analyzed. RESULTS MFO nuggets did not differ from C ones with respect to any sensory trait. BFO showed increased juiciness and saltiness but decreased meat flavor. Acceptability was not affected by enrichment. Consumers were not able to differentiate between C and MFO in a triangle test, although they could clearly identify BFO nuggets. Higher levels of lipid and protein oxidation indicators and of volatile compounds from fatty acid oxidation were found in BFO nuggets compared to C and MFO nuggets. CONCLUSION Enrichment of ready‐to‐cook meat products in omega‐3 fatty acids with MFO provides both lipid and protein oxidative protection without changes in sensory quality. © 2018 Society of Chemical Industry
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9069