Jump to main content
Jump to site search

Issue 10, 2017
Previous Article Next Article

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

Author affiliations

Abstract

Vitamin E and omega-3 fatty acids can be incorporated into meat products at levels supporting health claims of “protecting against oxidative stress” and “maintaining normal blood cholesterol levels”, respectively. Chicken sausages were formulated to contain vitamin E (12 mg per 100 g) and flaxseed oil (2 g per 100 g) using different oil incorporation methods. The formulations were: (1) control (no oil); (2) oil; (3) emulsified oil; (4) freeze-dried encapsulated oil; (5) freeze-dried encapsulated oil with cross-linker genipin; (6) spray-dried encapsulated oil. α-Linolenic acid and α-tocopherol were retained in all fortified formulations at levels to meet nutrient and health claims but emulsification or encapsulation had no additional benefit in retention following cooking or on product quality as measured by proximate composition, lipid oxidation, colour, microbial analysis, cook loss and texture profile analysis. While the addition of flaxseed oil had a negative effect on consumer acceptance of flavour (although not when emulsified), overall acceptance of the chicken sausages was only reduced significantly (p ≤ 0.05) when oil was encapsulated.

Graphical abstract: Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

Back to tab navigation

Publication details

The article was received on 23 Jun 2017, accepted on 26 Aug 2017 and first published on 29 Aug 2017


Article type: Paper
DOI: 10.1039/C7FO00929A
Citation: Food Funct., 2017,8, 3563-3575
  •   Request permissions

    Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

    Z. Bolger, N. P. Brunton and F. J. Monahan, Food Funct., 2017, 8, 3563
    DOI: 10.1039/C7FO00929A

Search articles by author

Spotlight

Advertisements