title: Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
abstract: 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 into pork sausages led to an increase in oxidation compared to sausages without the added fish oil emulsion. Confocal microscopy of pork sausages with fish oil emulsions revealed that droplets had coalesced in the meat matrix over time which may have contributed to the decreased oxidative stability. Results demonstrate that although interfacial engineering of n-3 fatty acids containing oil-in-water emulsions provides physical and oxidative stability of the base-emulsion, their incorporation into complex meat matrices is a non-trivial undertaking and products may incur changes in quality over time.
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. hanna.salminen@uni-hohenheim.de
authors.forename: Hanna
authors.initials: H
authors.lastname: Salminen
authors.forename: Kurt
authors.initials: K
authors.lastname: Herrmann
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D008894:Milk Proteins; D010084:Oxidation-Reduction; D013552:Swine; D014867:Water; D000067816:Whey Proteins
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D008894:Milk Proteins; D000067816:Whey Proteins; D014867:Water