Article ID Journal Published Year Pages File Type
5791777 Meat Science 2013 9 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products
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