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

This work studies for the first time the elaboration of frozen chicken nuggets enriched with microcapsules of omega-3 fatty acids using fish oil. Three types of chicken nuggets were prepared: control (C), enriched in bulk fish oil (BFO), and with added microencapsulated fish oil (MFO). Effect of len...

Full description

Saved in:
Bibliographic Details
Published in:Food and bioprocess technology 2016-02, Vol.9 (2), p.285-297
Main Authors: Jiménez-Martín, Estefanía, Pérez-Palacios, Trinidad, Carrascal, Jorge Ruiz, Rojas, Teresa Antequera
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Cold storage
Enrichment
Fatty acids
Fish
Fish oils
Flavor
Food Science
freezers
Frozen foods
frozen meat
frozen storage
Frying
juiciness
Lipids
Meat
Meat products
Microcapsules
Microencapsulation
omega-3 fatty acids
Original Paper
Oxidation
oxidative stability
Poultry
protective effect
Proteins
Refrigeration
Saltiness
Sensory evaluation
Sensory properties
Shelf life
storage time
temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This work studies for the first time the elaboration of frozen chicken nuggets enriched with microcapsules of omega-3 fatty acids using fish oil. Three types of chicken nuggets were prepared: control (C), enriched in bulk fish oil (BFO), and with added microencapsulated fish oil (MFO). Effect of length of frozen storage after pre-frying and before domestic frying was studied. The pre-fried nuggets were stored during 24 h at refrigeration temperature (0–2 °C) (T0) or during 1 month (T1M) or 3 months (T3M) in a domestic freezer at −18 °C before frying. Length of frozen storage after pre-frying and before domestic frying promoted lipid and protein oxidative reactions in omega-3-enriched nuggets. Microencapsulation showed a protective effect against lipid and protein oxidation, especially during the first month of storage. In MFO, sensory traits were not affected by enrichment. In BFO-T0, a higher juiciness and saltiness and a less intense meat flavor in comparison with C-T0 and MFO-T0 was found. Time of frozen storage did not influence the sensory quality of chicken nuggets enriched with omega-3. Microencapsulation seems to be a promising method for enrichment of pre-fried frozen meat products with fish oil, improving the oxidative shelf life and preserving the sensory quality characteristics of the enriched products.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-015-1621-x