Jump to Main Content
- Solomando, Juan Carlos; Antequera, Teresa; Perez-Palacios, Trinidad
- Meat science 2020 v.162 pp. 108031
- 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
- ... 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 ...