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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

Juan Carlos Solomando, Teresa Antequera, Trinidad Perez-Palacios
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 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.