Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking
Published by Elsevier Ltd..
This work evaluated the use of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as vehicles of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in cooked and dry-cured meat products as affected by the storage and culinary heating or dry-cured processing. Proximate composition, oxidation, EPA and DHA quantity, acceptability and morphology were evaluated. Mo and Mu microcapsules increased the quantity of EPA and DHA, leading to cooked and dry-cured products susceptible to be labeled as "source of omega-3 fatty acids", without influencing physico-chemical characteristics, oxidative stability, acceptability or usual changes that take place during the culinary heating or dry-cured processing. The storage at refrigeration influenced on usual modifications on lipid oxidation and hedonic scores, but overall quality of the meat products enriched seems not to be impaired after storing. Thus, it could be indicated the viability of Mo and Mu as vehicles to enrich meat products subjected to low and high temperature for manufacturing, storage at refrigeration and culinary heating.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:162 |
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| Enthalten in: |
Meat science - 162(2020) vom: 07. Apr., Seite 108031 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Solomando, Juan Carlos [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Completed 19.10.2020 Date Revised 19.10.2020 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.meatsci.2019.108031 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM304645109 |
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| 245 | 1 | 0 | |a Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking |
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| 500 | |a Date Completed 19.10.2020 | ||
| 500 | |a Date Revised 19.10.2020 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Published by Elsevier Ltd. | ||
| 520 | |a This work evaluated the use of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as vehicles of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in cooked and dry-cured meat products as affected by the storage and culinary heating or dry-cured processing. Proximate composition, oxidation, EPA and DHA quantity, acceptability and morphology were evaluated. Mo and Mu microcapsules increased the quantity of EPA and DHA, leading to cooked and dry-cured products susceptible to be labeled as "source of omega-3 fatty acids", without influencing physico-chemical characteristics, oxidative stability, acceptability or usual changes that take place during the culinary heating or dry-cured processing. The storage at refrigeration influenced on usual modifications on lipid oxidation and hedonic scores, but overall quality of the meat products enriched seems not to be impaired after storing. Thus, it could be indicated the viability of Mo and Mu as vehicles to enrich meat products subjected to low and high temperature for manufacturing, storage at refrigeration and culinary heating | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Cooked sausage | |
| 650 | 4 | |a Dry-cured sausage | |
| 650 | 4 | |a Fatty acid composition | |
| 650 | 4 | |a Fish oil microcapsule | |
| 650 | 4 | |a Morphology | |
| 650 | 4 | |a Omega-3 enrichment | |
| 650 | 4 | |a Oxidation stability | |
| 650 | 7 | |a Capsules |2 NLM | |
| 650 | 7 | |a Fish Oils |2 NLM | |
| 650 | 7 | |a Docosahexaenoic Acids |2 NLM | |
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| 650 | 7 | |a eicosapentaenoic acid ethyl ester |2 NLM | |
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| 650 | 7 | |a Eicosapentaenoic Acid |2 NLM | |
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| 700 | 1 | |a Perez-Palacios, Trinidad |e verfasserin |4 aut | |
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