Filled hydrogel particles as a delivery system for n 鈭?3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
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- 作者：Lorena Salcedo-Sandoval ; Susana Cofrades ; Claudia Ruiz-Capillas ; Francisco Jimé ; nez-Colmenero ; fjimenez@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Filled hydrogel particles ; O/W emulsion ; n ; &minus ; ; 3 LCPUFA delivery systems ; Frankfurters ; Lipid oxidation ; Chilled storage
- 刊名：Meat Science
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：110
- 期：Complete
- 页码：160-168
- 全文大小：463 K
文摘
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Filled hydrogel particles are used to develop n − 3 PUFA in low-fat frankfurters.
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The strategy of incorporation of fish oil affects the lipid oxidation stability.
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Filled hydrogel particle frankfurters were the most oxidatively stable.
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Modified frankfurters would warrant a number of nutrition and health claims.