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This article examines the suitability of filled hydrogel particles for use as a delivery system for n−3 long chain PUFAs in low-fat frankfurters. Their effects on product characteristics over chilled storage were compared with those of frankfurters containing all-pork fat (control) or a comparable amount of fish oil (n−3 LCPUFA) incorporated in liquid form or in an oil-in-water emulsion. In modified...
The effect of storage time (2°C, 19days) and heating (70°C, 30min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared...
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