Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

► Encapsulation of fish oil provided physical and oxidative stability in base emulsions. ► Inclusion of fish oil emulsions in pork sausages led to an increase in oxidation. ► The emulsion droplets coalesced over time when incorporated into sausages. ► Stability of delivery systems in food products needs further research.