TY - JOUR
T1 - Enrichment of chicken nuggets with microencapsulated omega-3 fish oil
T2 - effect of frozen storage time on oxidative stability and sensory quality
AU - Jiménez-Martín, Estefanía
AU - Pérez-Palacios, Trinidad
AU - Ruiz Carrascal, Jorge
AU - Rojas, Teresa Antequera
PY - 2016/2/1
Y1 - 2016/2/1
N2 - 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.
AB - 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.
KW - Microencapsulation
KW - ω-3
KW - Chicken nuggets
KW - Sensory characteristics
KW - Oxidation
U2 - 10.1007/s11947-015-1621-x
DO - 10.1007/s11947-015-1621-x
M3 - Journal article
SN - 1935-5130
VL - 9
SP - 285
EP - 297
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 2
ER -