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

@article{Salminen2013OilinwaterEA,
  title={Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.},
  author={Hanna Salminen and Kurt M Herrmann and Jochen Weiss},
  journal={Meat science},
  year={2013},
  volume={93 3},
  pages={659-67}
}
The oxidative and physical stabilities of oil-in-water emulsions containing n-3 fatty acids (25 wt.% oil, 2.5 wt.% whey protein, pH 3.0 or pH 6.0), and their subsequent incorporation into meat products were investigated. The physical stability of fish oil emulsions was excellent and neither coalescence nor aggregation occurred during storage. Oxidative stability was better at pH 6.0 compared to pH 3.0 likely due to antioxidative continuous phase proteins. Incorporation of fish oil emulsions… CONTINUE READING

From This Paper

Topics from this paper.
7 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-7 of 7 extracted citations

Similar Papers

Loading similar papers…