During the last 30 years there has been an increasing interest in marine omega-3 polyunsaturated fatty acids (PUFAs) for nutritional applications due to their health benefi cial effects, which will be briefl y summarised. There are different sources of omega-3 PUFAs, but the major source is fi sh oils. Due to their polyunsaturated nature omega-3 PUFAs are highly susceptible to lipid oxidation, which will lead to formation of undesirable fi shy and rancid off-fl avours. Such off-fl avours can lead to consumer rejection of omega-3 enriched foods. This chapter will summarise our current knowledge about the most important factors affecting lipid oxidation in a range of different omega-3 enriched foods and means to reduce lipid oxidation will also be discussed.
|Title of host publication||Functional foods: concept to product|
|Place of Publication||Cambridge England|
|Publication status||Published - 2011|