Oil-in-Water Emulsions as a Delivery System for w-3 Fatty Acids in Meat Products

摘要

Progress in interfacial engineering has led to the fabrication of physicochemically stable fish oil emulsions containing high con-centrations of w-3 fatty acids [1]. It has been hypothesized that addition of such emulsions to foods may lead to the development of functional foods that have physiological benefits for consu-mers [2]. ducts on their oxidative and physical stability was investigated. Fish oil-in-water emulsions were prepared at pH 3 and 6. Fish oil (25 wt %) and whey protein isolate Solutions (2.5 wt %) were homogenized using a high-pressure homogenizer and incorpo-rated into pork sausages. Emulsions were characterized for their particle size, charge and physical and oxidative stability. Oxidative stability and microstructure of meat with added fish oil emulsions were determined.