Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain.
J Sci Food Agric. 2018 Nov;98(14):5302-5312. doi: 10.1002/jsfa.9069. Epub 2018 Jun 10.
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.
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.
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.
通过添加微胶囊鱼油（MFO）对即食肉类产品进行 ω-3 富集进行了分析。因此，制备了三批鸡肉块：（i）对照（C）；（ii）用粗鱼油（BFO）富集；和（iii）添加 MFO。分析了感官特征、可接受性、氧化稳定性和挥发性化合物。
MFO 鸡块在任何感官特性方面都与 C 鸡块没有区别。BFO 表现出更高的多汁性和咸味，但肉味降低。富集对可接受性没有影响。消费者在三角测试中无法区分 C 和 MFO，但他们可以清楚地识别 BFO 鸡块。与 C 和 MFO 鸡块相比，BFO 鸡块中的脂质和蛋白质氧化指标以及脂肪酸氧化的挥发性化合物水平更高。
用 MFO 对即食肉类产品进行 ω-3 脂肪酸的富集既提供了脂质氧化保护，又不改变感官质量。 © 2018 化学工业协会。
