Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

Estefanía Jiménez-Martín; Trinidad Pérez-Palacios; Jorge Ruiz Carrascal; Teresa Antequera Rojas

doi:10.1007/s11947-015-1621-x

Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

Estefanía Jiménez-Martín, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal, Teresa Antequera Rojas

36 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Food and Bioprocess Technology
Volume	9
Issue number	2
Pages (from-to)	285-297
Number of pages	13
ISSN	1935-5130
DOIs	https://doi.org/10.1007/s11947-015-1621-x
Publication status	Published - 1 Feb 2016

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Enrichment of chicken nuggets with microencapsulated omega-3 fish oil : effect of frozen storage time on oxidative stability and sensory quality. / Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge et al.

In: Food and Bioprocess Technology, Vol. 9, No. 2, 01.02.2016, p. 285-297.

Research output: Contribution to journal › Journal article › Research › peer-review

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abstract = "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.",

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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.

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KW - Sensory characteristics

KW - Oxidation

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Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

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