Formulation and acceptablitiy of chicken breast meat enriched by an oil and water emulsion marinade containing omega-3 fatty acids
Williams, Benjamin C.
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Long chain Omega 3 fatty acids have been linked to a multitude of health benefits if incorporated into the human diet. Finding new avenues of introducing these healthy fatty acids is a pressing goal for the food industry. A deodorized menhaden oil(Omega Pure) containing 20-26% omega 3 fatty acids were combined with whey protein concentrate, salt, and phosphate to formulate a stable emulsion marinade for chicken breasts. Creaming, viscosity, and oil droplet particle size indicated that marinade was stabile and therefore suitable for infusion. Yield and pH values revealed effective incorporation of the marinade in the muscle system. Rancidity measurements (TBA and headspace sampling) of the product containing the menhaden oil marinade , revealed a gradual, not steep increase in lipid oxidation products with storage time. Sensory testing was done to assure commercial acceptability of the product. The trained panel found (P < 0.05) no significant development of off flavors. A triangle test indicated a difference in the enriched and conventionally marinated chicken meat at P < 0.001. Demographic data showed that no significant gender, consumption frequency, or health education impacts the willingness to purchase the É-3 fatty acid enriched chicken meat. In a blind acceptance test, the willingness to purchase the control chicken was greater than the enriched product.