Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Food Chem. 2020 Oct 30;328:127125. doi: 10.1016/j.foodchem.2020.127125. Epub 2020 May 23.
This study evaluates the addition of monolayered (MO) and multilayered (MU) fish oil microcapsules to meat model systems and determines the effects of processing and culinary cooking. Adding MO and MU increased the content of EPA and DHA and the level of secondary oxidation products but being far away from the oxidation values that generate anomalous flavours. However, it did not lead to oxidative damage of the enriched batches or affect the moisture and lipid content during processing and/or culinary cooking. The type of fish oil microcapsules, the processing and/or culinary cooking and the type of meat matrix influenced the fatty acid digestion. The highest bioaccessibility of EPA and DHA occurred in cooked samples enriched with MO after processing and before culinary cooking. To optimize EPA and DHA enrichment and bioaccessibility, the type of fish oil microcapsules may be selected as a function of the type of added meat products.
本研究评估了单层（MO）和多层（MU）鱼油微胶囊在肉模拟体系中的添加，并确定了加工和烹饪烹饪的影响。添加 MO 和 MU 增加了 EPA 和 DHA 的含量和二级氧化产物的水平，但远低于产生异常风味的氧化值。然而，它并没有导致富化批次的氧化损伤，也没有影响加工和/或烹饪过程中的水分和脂质含量。鱼油微胶囊的类型、加工和/或烹饪以及肉类基质的类型影响脂肪酸的消化。在加工后和烹饪前用 MO 富化的熟样中 EPA 和 DHA 的生物利用率最高。为了优化 EPA 和 DHA 的富集和生物利用率，可以根据添加的肉类产品的类型选择鱼油微胶囊的类型。
