Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets

Fish oil (FOL) and encapsulated fish oil by tragacanth (TRG) and carrageenan (CGN) were added to chicken nuggets to evaluate the physicochemical, fatty acid profile and oxidative stability of pre-fried nuggets during frozen storage. The panelists preferred fish oil addition as encapsulated (P < 0.05). The percentage of addition microcapsules (4-8%) was effective in acceptance of nuggets. The enriched samples by 4 g/100 g microcapsules were monitored by chemical and oxidative stability during storage. The CDs, TBARS and carbonyl values showed significant differences during time of storage and between treatments (p < 0.05). At TRG and CGN treatments, the EPA and DHA amount of the nuggets was significantly higher than control and FOL pre-fried samples. Encapsulation of fish oil showed a protective effect against lipid and protein oxidation, and improved the oxidative shelf life and the sensory characteristics of the enriched nuggets. The encapsulating of fish oil by tragacanth was more effective in preserving the sensory characteristics.

Automated summary

The study showed that adding fish oil in encapsulated form had better effects, with the percentage of microcapsules added playing a key role in nugget acceptance. Enriched samples with microcapsules showed significant differences in oxidative stability, and TRG and CGN treatments significantly increased the EPA and DHA content in chicken nuggets.