Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality

Jiménez-Martín, Estefanía; Pérez‐Palacios, Trinidad; Carrascal, Jorge Ruiz; Antequera, Teresa

doi:10.1007/s11947-015-1621-x

Cited by 63 publications

(39 citation statements)

References 48 publications

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“…These are expected results, since the amount of microcapsules added in the enriched batches is quite small (2 g of MF0 and 2.5 g of MFL1 per 100 g of spreads). These results are quite in concordance with previous studies in chicken nuggets, pork Spanish salchichon, and pork burgers enriched with fish oil microcapsules …”

Section: Resultssupporting

confidence: 93%

“…This is in concordance with previous studies carried out with meat products enriched with fish oil microcapsules. Some of them did not find a significant influence on pork sausages and chicken nuggets, whereas a negative impact was reported on burgers and Spanish salchichon …”

Section: Resultsmentioning

confidence: 94%

“…The encapsulation of ω −3 PUFAs requires a previous elaboration of oil‐in‐water emulsions, and their stability is essential to guarantee the encapsulation procedure. Different types of fish oil emulsions have been used to elaborate ω −3 PUFA microcapsules, such as monolayered, multilayered, and double . The use of high pressure to homogenize the emulsions has recently been indicated to improve the quality characteristics of emulsions and microcapsules …”

Section: Introductionmentioning

confidence: 99%

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Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

et al. 2020

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BACKGROUND The consumption of omega‐3 fatty acids has many beneficial effects for human health, but the intake of foods rich in these fatty acids is not enough to achieve the recommended quantity per person and per day, and their direct addition in foods cause oxidation and unacceptable rancidity and off‐flavor. Taking account of all these aspects, this study was aimed to develop stable microcapsules of fish oil (omega‐3 polyunsaturated fatty acids) and lycopene (antioxidant) and to investigate their effect on different spreads. RESULTS The inclusion of different proportions of lycopene in fish oil did not show great benefits in the quality characteristics of emulsions and microcapsules. After the addition of fish oil and fish oil + lycopene microcapsules to dry‐cured ham and cheese spreads, no significant differences were found in the proximal composition and oxidative stability, whereas fatty acids composition and sensory analysis were influenced. The eicosapentaenoic and docosahexaenoic acids content increased with the fish oil content in both products, but it decreased significantly after storage in the cheese spreads. Addition of microcapsules did not significantly influence on quantitative–descriptive and acceptability sensory analyses in dry‐cured spreads, but it negatively affected the flavor of cheese spreading creams. CONCLUSION There is no need to add antioxidants to improve the stability of the fish oil microcapsules in the present study, which are appropriate as eicosapentaenoic acid and docosahexaenoic acid vehicles to enrich meat‐derived spreading creams. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

et al. 2020

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“…Jiménez‐Martín et al . used microcapsules with n‐3 fatty acids from fish oil to enrich frozen chicken nuggets.…”

Section: Resultsmentioning

confidence: 99%

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

et al. 2020

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BACKGROUND Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n‐3 fatty acid that it contains. It can be expected that developing innovative food products with significantly improved nutritional value can simultaneously affect their rheological and sensory qualities in different ways. The present study aimed to compared the influence of the addition of fish oil and microencapsulated fish oil on the mechanical, structural, and sensory properties of poultry sausages during 21‐day storage. RESULTS In comparison with other systems, sausages enriched with microencapsulated fish oil were characterized by a greater capacity to accumulate potential strain energy (G′) and by statistically significantly greater hardness measured in all the storage periods that were tested. The sausages enriched with microencapsulated fish oil were characterized by higher water activity than the other sausage variants. The analysis of cryo‐scanning electron microscopy (cryo‐SEM) images indicated the presence of a large evenly dispersed oil phase and microcapsules in the structure of the sausages. The sample with the addition of microcapsules was characterized by higher values on the smell and consistency parameters. CONCLUSION The better results in the sensory evaluation of the structural parameters of the sample with microcapsules were consistent with the results of instrumental assessments. The use of microencapsulated fish oil powder as an ingredient of chicken sausages therefore seems to be a promising concept. © 2019 Society of Chemical Industry

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“…Lipid oxidation was investigated by determining the volatile secondary lipid oxidation products such as aldehydes. It is well known that these compounds are important indicators of the oxidation of fish oil . Pâtés have been described as being highly susceptible to oxidation because they are highly processed products with high fat levels, low concentrations of natural antioxidants, and thermally treated .…”

Section: Resultsmentioning

confidence: 99%

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

Domínguez

Pateiro

Munekata

et al. 2016

Euro J Lipid Sci & Tech

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The effect of pork backfat replacement by fish oil (with high content of n‐3 long chain fatty acids) on proximate composition, physicochemical properties (pH, color, and texture parameters), nutritional properties (fatty acid profile and nutritional indices), and oxidative stability of liver pâté was assessed. For the present study, three different batches were manufactured: control (CO) with 100% of pork backfat and FO50 and FO75 where the pork backfat was replaced with 50 and 75% by fish oil, respectively. The fat replacement by fish oil was accompanied by an increase in fat and cholesterol content, and a decrease in moisture and protein levels. Color parameters were significantly (P < 0.05) affected by the partial replacement of pork backfat by fish oil, the FO75 batches presented the highest redness, and yellowness values. On the other hand, hardness and gumminess decreased (P < 0.001) as increased fish oil addition. The SFA amount in the modified pâté decreased by 3.2–4.6% and PUFA content increased by 6.2–9.5% compared to the CO treatment. Finally, the highest lipid oxidation‐derived volatiles obtained in modified pâté could be related with the different levels of polyunsaturation among batches. Practical applications: Lipid modification of pâté by substitution of pork backfat with fish oil has been shown to be a good strategy to improve their nutritional quality. A decrease in saturated fats and an increase in unsaturated fats when pork backfat was partially replaced by fish oil were obtained. This change could be considered as the main factor responsible of the lowest values of hardness achieved in modified pâtés. This study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products. The effect of pork backfat replacement by fish oil on chemical composition, nutritional properties, and oxidative stability of liver pâté was studied. Lipid modification of pâté has been shown to be a good strategy to improve their nutritional quality (decrease saturated fats and increase unsaturated fats). However, the high level of polyunsaturation increase lipid oxidation‐derived volatiles. Finally, this study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.

show abstract

Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality

Cited by 63 publications

References 48 publications

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

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