Return to search

DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS

Chemical, physical and sensory properties of omega-3 fatty acid enriched chicken frankfurters developed with flax oil and microencapsulated fish oil at 1.2%, 2.4% and 3.6% were evaluated. Four replicate batches of frankfurters were produced for texture profile analysis and TBARS for assessment of lipid oxidation over four weeks of refrigerated storage. Gas chromatograph analysis indicated that omega-3 fatty acid levels increased (p<0.05) with flax and fish oils treatments resulting in a shift in omega-6/omega-3 with no increase in lipid oxidation over the storage period. The two highest levels of fish oil resulted in increased redness, hardness, gumminess and chewiness (p<0.05) with the highest fish oil having the lowest rating for acceptability. 1.2 and 2.4% flax oil and 1.2% fish oil samples were softer and juicier than commercial frankfurters. Addition of oils high in omega-3 fatty acids to chicken-based frankfurters can result in product resistant to oxidation and acceptable to consumers.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:NSHD.ca#10222/13204
Date10 January 2011
CreatorsSrinivassane, Sadish
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish

Page generated in 0.0019 seconds