Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patt...

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Detalles Bibliográficos
Autores principales: Vasile, F.E., Romero, A.M., Judis, M.A., Mazzobre, M.F.
Formato: JOUR
Materias:
Fish oil encapsulation
Meat product
Oxidative stability
Polyelectrolyte beads
Prosopis alba exudate gum
Alginate
Chitosan
Fish
Meats
Oils and fats
Polyelectrolytes
Polyunsaturated fatty acids
Thermal processing (foods)
Chitosan beads
Encapsulation systems
Fish oil
Meat products
Oxidative damage
Textural properties
Fish products
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v12_n4_p654_Vasile
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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