This study analyzes the potential application of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as EPA and DHA vehicles in cooked (C-SAU) and dry-cured (D-SAU) meat products and the bioaccesibility of their fatty acids. The quantities of EPA and DHA in all batches (44–64 mg EPA + DHA/100 g sample) exceeded the level established by the European Union to label a food as “source of ω-3 fatty acids” (40 mg EPA + DHA/100 g product). The highest percentages of released fat were observed in the intestinal phase. The amount of EPA and DHA bioaccesible was higher in C-SAU-Mu and D-SAU-Mu batches (0.35 and 0.33 mg EPA + DHA per gram of sample digested), in contrast to C-SAU-Mo and D-SAU-Mo batches (0.25 and 0.24 mg EPA + DHA per gram of sample digested). Therefore, the types of microcapsule of fish oil do not influence the EPA + DHA enrichment, but it did in their bioaccessibility, being better when using Mu.

这项研究分析了单层（Mo）和多层（Mu）鱼油微胶囊作为EPA和DHA载体在煮熟（C-SAU）和干腌（D-SAU）肉制品中的潜在用途及其脂肪酸的生物可吸收性。所有批次中EPA和DHA的量（44–64 mg EPA + DHA / 100 g样品）超过了欧盟规定的将食品标记为“ω-3脂肪酸来源”的水平（40 mg EPA + DHA） / 100克产品）。在肠道阶段观察到最高的脂肪释放百分比。与C-SAU-Mo和D-SAU-M相比，C-SAU-Mu和D-SAU-Mu批次中EPA和DHA的生物可吸收量更高（每克样品消化0.35和0.33 mg EPA + DHA）。钼批次（每克样品消化0.25和0.24 mg EPA + DHA）。因此，