부산대학교 도서관

This study aimed to evaluate the effect of fish oil microcapsules on saltiness perception of burger meats and to develop acceptable ω-3 with reduced salt. The addition of fish oil microcapsules in combination to moderate salt reduction and cooking significantly increased the quantity of ω-3 fatty acids, the acceptability, and the salty taste. These effects had a slight influence on lipid oxidation levels, or instrumental colour parameters (L*, a*, b*). The addition of fish oil microcapsules (4.5–6.5 %) in combination with salt reduction may be recommended to develop acceptable meat products labelled with nutrition claims related to sodium/salt (“reduced salt” or “low salt content”) and omega-3 (“source of omega-3 fatty acids” or “rich in omega-3 fatty acids”).