Filled hydrogel particles as a delivery system for n − 3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation

- Filled hydrogel particles are used to develop n − 3 PUFA in low-fat frankfurters.
- The strategy of incorporation of fish oil affects the lipid oxidation stability.
- Filled hydrogel particle frankfurters were the most oxidatively stable.
- Modified frankfurters would warrant a number of nutrition and health claims.

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 samples n − 3 fatty acids ranged between 801.34 to 996.37 mg/100 g as opposed to 66 mg/100 g in all-pork fat product. As compared with the control, hardness and chewiness values were similar (P > 0.05) in filled hydrogel frankfurter. The presence of fish oil favoured lipid oxidation to varying degrees depending on delivery system, in descending order: direct oil addition > oil-in-water emulsion > hydrogels. Sensory evaluation demonstrated the advantages, from a sensory point of view, of hydrogel filled particles as n − 3 delivery systems in frankfurters.