Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties

This study evaluates the characteristics of n-3-enriched meat spread that is in development for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty acid, and macro-and nano-sized flaxseed oil emulsions (FOE) were prepared for the fabrication of meat spreads. As the level of FOE was increased in the meat spreads, significant increases in the levels of omega-3 fatty acids (& alpha;-linolenic acid) were observed. Emulsion stability and cooking loss were also improved in meat spreads formulated with FOE compared with those the control. In particular, the addition of FOE generated softer and less chewy meat, owing to its lower melting point and rheological properties. However, the high content of unsaturated fatty acids in the FOE-containing meat spreads increased their susceptibility to lipid oxidation meat. These findings indicate that FOE, particularly macro-sized FOE, has the potential for use in n-3 fatty acid enriched meat products that are intended for con-sumption by elderly individuals but need to be evaluated for their impacts on shelf-life and sensory quality.

Automated summary

This study evaluates the characteristics of n-3-enriched meat spread for elderly consumption. Flaxseed oil served as a source of n-3 fatty acid, and macro- and nano-sized flaxseed oil emulsions were prepared for meat spread fabrication, resulting in increased omega-3 fatty acid levels with higher FOE content. FOE formulation improved emulsion stability and cooking loss, resulting in softer and less chewy meat. However, the high unsaturated fatty acids in FOE-containing meat spreads increased lipid oxidation susceptibility, demanding evaluation for shelf-life and sensory quality.