Shelf-life and Quality of Chicken Nuggets Fortified with Encapsulated Fish Oil and Garlic Essential Oil During Refrigerated Storage

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2021 Jan 28

PMID 33505056

Citations 14

Authors

Sara Raeisi

Seyed Mahdi Ojagh

Parastoo Pourashouri

Fabien Salaun

Siew Young Quek

Affiliations

Soon will be listed here.

Abstract

Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a possible way for delivery of ω-3 LCPUFA. Five different chicken nugget samples were prepared according to different treatments: Control sample (without fish oil and encapsulated FO-GEO), bulk fish oil samples (0.4% and 0.8%, w/w), and encapsulated FO-GEO samples (4% and 8%, w/w). The quality of the chicken nugget samples were monitored during a 20-day refrigerated storage. Results showed that the addition of encapsulated FO-GEO could significantly delay lipid oxidation and microbiological spoilage of the samples during refrigerated storage. This is reflected by the pH, PV, TBARS and TVBN data ( < 0.05). Samples fortified with encapsulated FO-GEO also showed significantly higher sensory quality and overall acceptability ( < 0.05). The use of 8% encapsulated FO-GEO gave the best antioxidative and antimicrobial properties during storage. However, the best sensory scores were observed in the 4% encapsulated FO-GEO up to 20 days of storage. This study demonstrated that the encapsulated FO-GEO could be used for fortifying and extending shelf-life of food products.

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