Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef (gluteus medius) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil...