Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
© 2015 Elsevier Ltd. This article examines the suitability of filled hydrogel particles for use as a delivery system for n - 3 long chain PUFAs in low-fat frankfurters. Their effects on product characteristics over chilled storage were compared with those of frankfurters containing all-pork fat (control) or a comparable amount of fish oil (n - 3 LCPUFA) incorporated in liquid form or in an oil-in-water emulsion. In modified samples n. -. 3 fatty acids ranged between 801.34 to 996.37. mg/100. g as opposed to 66. mg/100. g in all-pork fat product. As compared with the control, hardness and chewiness values were similar (P > 0.05) in filled hydrogel frankfurter. The presence of fish oil favoured lipid oxidation to varying degrees depending on delivery system, in descending order: direct oil addition. >. oil-in-water emulsion. >. hydrogels. Sensory evaluation demonstrated the advantages, from a sensory point of view, of hydrogel filled particles as n - 3 delivery systems in frankfurters.
Main Authors: | Salcedo Sandoval, L., Cofrades, Susana, Ruiz-Capillas, C., Jiménez Colmenero, Francisco |
---|---|
Format: | artículo biblioteca |
Published: |
Elsevier
2015
|
Online Access: | http://hdl.handle.net/10261/122698 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters
by: Salcedo Sandoval, L., et al.
Published: (2013) -
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
by: Salcedo Sandoval, L., et al.
Published: (2015) -
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent
by: Salcedo Sandoval, L., et al.
Published: (2015) -
Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters
by: Delgado Pando, Gonzalo, et al.
Published: (2010) -
Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
by: Delgado Pando, Gonzalo, et al.
Published: (2012)