Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.
Trinidad Pérez-PalaciosJorge Ruiz-CarrascalEstefanía Jiménez-MartínJuan Carlos SolomandoTeresa AntequeraPublished in: Journal of the science of food and agriculture (2018)
Enrichment of ready-to-cook meat products in omega-3 fatty acids with MFO provides both lipid and protein oxidative protection without changes in sensory quality. © 2018 Society of Chemical Industry.