Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

[Display omitted] •Filled hydrogel particles (FHP) were manufactured as n-3 fatty acids delivery system.•Lipid oxidation as affected by storage and heating in delivery system was assessed.•FHP showed lower oxidation rates as compared with a conventional delivery system.•Meat system containing FHP showed good oxidative stability over the storage time.•FHP may be used as ingredient to produce n-3 fatty acids enriched meat products. The effect of storage time (2°C, 19days) and heating (70°C, 30min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared with two other meat systems: one containing all animal fat and another with fish oil added directly. Filled hydrogel particles were more effective in lowering the oxidation rate than O/W emulsion, even when thermal treatment was applied. Oxidative stability over the storage time was best in the n-3 LCPUFA-enriched meat system containing filled hydrogel particles, in which TBARS levels were up to 62% lower than other systems containing fish oil. Hydrogel particles offer a promising means of controlling lipid oxidation in n-3 LCPUFA-enriched meat products.