Microencapsulação de Hufas para o enriquecimento de linguiça de tilápia.

Abstract

The objective was to increase the nutritional value of the tilapia sausage enriched by highly unsaturated fatty acid microencapsulation. The microparticles were developed through the ionic gelation process. Sausages were produced without addition of fish oil (Control), sausages with the addition of free fish oil (OPL) and sausages with the addition of microencapsulated fish oil (OPME). The freshness characteristics (N-BVT, pH and TBARS) were evaluated during 120 days of storage and the fat profile after 120 days of storage. For the protein and ash parameters, the sausages did not present a significant difference, in relation to moisture, the OPME sausages presented a difference in relation to the others, which is associated with particle moisture. The OPL and OPME sausages showed lipid values higher than Control sausages, which is related to the addition of fish oil. In the physicochemical analyzes, the OPME sausages had lower lipid degradation values than the others, which may be justified by the protection of the microparticle, and presented a lower instauration. The use of microencapsulation allowed the inclusion of noble fatty acids effectively, adding nutritional value to the product.