Title :

Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage

Author(s) :

Raeisi, Sara [Auteur]
Ojagh, Seyed Mahdi [Auteur]
Pourashouri, Parastoo [Auteur]
Salaun, Fabien [Auteur]
Génie et Matériaux Textiles [GEMTEX]
Quek, Siew Young [Auteur]

Journal title :

Journal of Food Science and Technology

Abbreviated title :

J. Food Sci. Technol.

Volume number :

58

Pages :

121-128

Publisher :

Springer

Publication date :

2020-05-15

ISSN :

0022-1155

English keyword(s) :

Encapsulation
Fish oil
Garlic essential oil
Chicken nuggets
Fortification

HAL domain(s) :

Sciences de l'ingénieur [physics]

English abstract : [en]

Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic ...
Show more >Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a possible way for delivery of ω-3 LCPUFA. Five different chicken nugget samples were prepared according to different treatments: Control sample (without fish oil and encapsulated FO-GEO), bulk fish oil samples (0.4% and 0.8%, w/w), and encapsulated FO-GEO samples (4% and 8%, w/w). The quality of the chicken nugget samples were monitored during a 20-day refrigerated storage. Results showed that the addition of encapsulated FO-GEO could significantly delay lipid oxidation and microbiological spoilage of the samples during refrigerated storage. This is reflected by the pH, PV, TBARS and TVBN data (P < 0.05). Samples fortified with encapsulated FO-GEO also showed significantly higher sensory quality and overall acceptability (P < 0.05). The use of 8% encapsulated FO-GEO gave the best antioxidative and antimicrobial properties during storage. However, the best sensory scores were observed in the 4% encapsulated FO-GEO up to 20 days of storage. This study demonstrated that the encapsulated FO-GEO could be used for fortifying and extending shelf-life of food products.Show less >

Language :

Anglais

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
ENSAIT
Junia HEI

Collections :

• Génie des matériaux textiles (GEMTEX) - ULR 2641

Submission date :

2023-10-20T04:59:13Z
2024-03-18T11:36:38Z