Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation.

This article examines the suitability of filled hydrogel particles for use as a delivery system for n-3 long chain PUFAs in low-fat frankfurters. Their effects on product characteristics over chilled storage were compared with those of frankfurters containing all-pork fat (control) or a comparable amount of fish oil (n-3 LCPUFA) incorporated in liquid form or in an oil-in-water emulsion. In modified samples n-3 fatty acids ranged between 801.34 to 996.37 mg/100g as opposed to 66 mg/100g in all-pork fat product. As compared with the control, hardness and chewiness values were similar (P>0.05) in filled hydrogel frankfurter. The presence of fish oil favoured lipid oxidation to varying degrees depending on delivery system, in descending order: direct oil addition>oil-in-water emulsion>hydrogels. Sensory evaluation demonstrated the advantages, from a sensory point of view, of hydrogel filled particles as n-3 delivery systems in frankfurters.