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1. 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

Author:
Solomando, Juan Carlos; Antequera, Teresa; Perez-Palacios, Trinidad
Source:
Meat science 2020 v.162 pp. 108031
ISSN:
0309-1740
Subject:
cooking; cured meats; docosahexaenoic acid; eicosapentaenoic acid; fish oils; heat; lipid peroxidation; omega-3 fatty acids; oxidation; oxidative stability; proximate composition; refrigeration; sausages; temperature; viability
Abstract:
... 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 microcapsul ...
DOI:
10.1016/j.meatsci.2019.108031

2. Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot

Author:
Wang, Fangfang; Holman, Benjamin W.B.; Zhang, Yimin; Luo, Xin; Mao, Yanwei; Hopkins, David L.
Source:
Meat science 2020 v.162 pp. 108038
ISSN:
0309-1740
Subject:
beef; color; cooking; rolls; surveys; China
Abstract:
... A study was undertaken to establish a consumer threshold for the colour of beef rolls used for hot pot cooking in China. This was achieved by using an internet-based online survey, in which Chinese respondents recorded their preferred meat colour from a selection of 12 different images that represented a range of objective colour measures (CIE colorimetrics). The results indicated that, of the 202 ...
DOI:
10.1016/j.meatsci.2019.108038