Estrategias de enriquecimiento con omega 3 para productos cárnicos saludables

• Autor: Garcia Castillo, Alvaro Alexis
• Formato: informe técnico
• Fecha de Publicación: 2022
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/8635
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8635
• Nivel de acceso: acceso abierto
• Materia: Enriquecimiento de alimentos; Emulsionantes; Ácidos grasos Omega-3; https://purl.org/pe-repo/ocde/ford#2.11.01

Enriching foods with omega-3 polyunsaturated fatty acids is a multidisciplinary challenge that must overcome technical and commercial barriers in order to launch this type of functional food on the market in a sustainable way. Different scientific skills are needed, such as food science, nutrition, and sociological studies. In fact, although the knowledge of the potential health effects of marine omega 3 (EPA and DHA) has increased considerably in the last 30 years (reduction of cardiovascular diseases, anti-inflammatory effects, development of brain and nerve tissue...), There are still many points to be investigated: role in the reduction of certain types of cancer, in weight control, in mental health and in depression... On the other hand, many commercially launched omega-3 enriched products have not been as successful as expected due to a lack of consumer interest or acceptance. Companies also face the risk of oxidation of added lipids. In this case study on the prevention of lipid oxidation. The main aspects to take into account are: - questions to ask when preparing an enriched food . What source of omega 3 to use? Fish oils, emulsified or not, powdered, encapsulated?