Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction

Autor: Juan Carlos Solomando, Fátima Vázquez, Teresa Antequera, Carlos Folgado, Trinidad Perez-Palacios
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Journal of Functional Foods, Vol 105, Iss , Pp 105575- (2023)
Druh dokumentu: article
ISSN: 1756-4646
DOI: 10.1016/j.jff.2023.105575
Popis: This study aimed to evaluate the effect of fish oil microcapsules on saltiness perception of burger meats and to develop acceptable ω-3 with reduced salt. The addition of fish oil microcapsules in combination to moderate salt reduction and cooking significantly increased the quantity of ω-3 fatty acids, the acceptability, and the salty taste. These effects had a slight influence on lipid oxidation levels, or instrumental colour parameters (L*, a*, b*). The addition of fish oil microcapsules (4.5–6.5 %) in combination with salt reduction may be recommended to develop acceptable meat products labelled with nutrition claims related to sodium/salt (“reduced salt” or “low salt content”) and omega-3 (“source of omega-3 fatty acids” or “rich in omega-3 fatty acids”).
Databáze: Directory of Open Access Journals
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