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

2020 ◽  
Vol 100 (5) ◽  
pp. 2043-2051 ◽  
Author(s):  
Jerzy Stangierski ◽  
Ryszard Rezler ◽  
Krzysztof Kawecki ◽  
Barbara Peplińska
Keyword(s):  
Fish Oil ◽  
Quality Characteristics ◽  
Microencapsulated Fish Oil

scholarly journals Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

2014 ◽  
Vol 7 (8) ◽  
pp. 2354-2365 ◽  
Author(s):  
Parastoo Pourashouri ◽  
Bahare Shabanpour ◽  
Seid Hadi Razavi ◽  
Seid Mahdi Jafari ◽  
Ali Shabani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fish Oil ◽  
Spray Drying ◽  
Wall Materials ◽  
Microencapsulated Fish Oil

Sensory Assessment of Microencapsulated Fish Oil Powder

2006 ◽  
Vol 84 (1) ◽  
pp. 37-45 ◽  
Author(s):  
Wojciech Kolanowski ◽  
Danuta Jaworska ◽  
Jenny Weißbrodt ◽  
Benno Kunz
Keyword(s):  
Fish Oil ◽  
Sensory Assessment ◽  
Microencapsulated Fish Oil

Effect of the Polymer Composition on the Physicochemical Properties of Microencapsulated Fish Oil Using Spray Drying

2015 ◽  
Author(s):  
Fahim T. K. ◽  
Zaidul I. S. M. ◽  
Kashif Ghafoor ◽  
Fahad Y. Al-Juhaimi ◽  
Rushdi M. A. B. ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fish Oil ◽  
Spray Drying ◽  
Polymer Composition ◽  
Microencapsulated Fish Oil

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

scholarly journals Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

10.4194/afs16 ◽  
2021 ◽  
Vol 01 (01) ◽  
pp. AFS16-AFS16
Author(s):  
Gülsün Özyurt ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Amino Acids ◽  
Fish Oil ◽  
Nutritive Value ◽  
Protein Isolate ◽  
Core Material ◽  
Fish Protein ◽  
Engraulis Encrasicolus ◽  
Anchovy Oil ◽  
Fish Protein Isolate ◽  
Microencapsulated Fish Oil

Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil

Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

2004 ◽  
Vol 81 (4) ◽  
pp. 355-360 ◽  
Author(s):  
M. -Y. Baik ◽  
E. L. Suhendro ◽  
W. W. Nawar ◽  
D. J. McClements ◽  
E. A. Decker ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Microencapsulated Fish Oil
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