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

• Published in: Meat science 2023-10, Vol.204, p.109254-109254, Article 109254
• Main Authors: Kim, Yun Jeong, Shin, Dong-Min, Chun, Yong Gi, Choi, Yun-Sang, Kim, Bum-Keun
• Format: Article
• Language: English
• Subjects: Elderly; Flaxseed oil; Meat spread; Rheological properties; Texture
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109254

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 (α-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 consumption by elderly individuals but need to be evaluated for their impacts on shelf-life and sensory quality. •Meat spreads were prepared by adding flaxseed oil encapsulated in emulsions (FOE).•Meat spread with FOE provided a good fatty acid profile including n-3 fatty acids.•The emulsion stability and cooking loss of meat spread with macro-FOE improved.•The hardness of the macro-FOE meat spread was adequate for elderly consumers.•Meat spreads with macro-FOE can be suitable for consumption by the elderly.