Data/hora: 15/06/2024 00:59:03

Biblioteca(s): 	Embrapa Suínos e Aves.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	13/06/2016	
Data da última atualização: 	13/06/2016	
Autoria: 	BERNARDI, D. M.; BERTOL, T. M.; PFLANZER, V. C. S.; SGARBIERI, V. C.; POLLONIO, M. A. R.	
Afiliação: 	DANIELA MIOTTO BERNARDI, Unicamp; TERESINHA MARISA BERTOL, CNPSA; SÉRGIO BERTELLI PFLANZER, Unicamp; VALDEMIRO CARLOS SGARBIERI, Unicamp; MARISE APARECIDA RODRIGUES POLONIO, Unicamp.	
Título: 	Omega-3 in meat products: benefits and effects on lipid oxidative stability.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	Journal of the Science of Food and Agriculture, v. 96, p. 2620-2634, 2016.	
DOI: 	10.1002/jsfa.7559	
Idioma: 	Inglês	
Conteúdo: 	Abstract Ômega-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products,may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the rawmeatmaterials and reduce the risk of lipid oxidation in processed products. This reviewaims toaddress the challenges andadvantages of the incorporation of Ômega--3 fatty acids in rawmeatmaterials and processedmeat products, and to describe the use of different compounds to enhance lipid oxidative stability.	
Palavras-Chave: 	Ômega 3; Oxidação de lipídios.	
Thesagro: 	Produto derivado da carne; Qualidade.	
Thesaurus Nal: 	Meat products.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Suínos e Aves (CNPSA)	
Exemplares: 	CNPSA - (20671-1) - UPC - AP - DD -  -  -  - DIS