Meat products have high SFAs levels and a high n-6/n-3 ratio, with negative effects on human health. The replacement of animal fat by oils rich in n-3 PUFAs is an efficient strategy to improve the lipid profile of meat products. However, the technological properties, oxidative stability, and sensory quality of meat products can be impaired by this lipid reformulation. Recently, microencapsulation has stood out as a promising tool to improve the oxidative stability of oils, allowing their application in meat products. Considering the growing interest in this topic among the population, this short-review aims to highlight the recent studies on the microencapsulation of healthier oils as a strategy to improve the lipid profile of meat products.

肉制品的SFA含量高，n-6 / n-3比例高，对人体健康有负面影响。用富含n-3 PUFA的油代替动物脂肪是提高肉制品脂质特性的有效策略。然而，这种脂质的重新配制会损害肉制品的技术性能，氧化稳定性和感官品质。最近，微囊封装已成为提高油类氧化稳定性的有前途的工具，可将其应用于肉类产品中。考虑到人们对这一主题的兴趣日益浓厚，本篇短评旨在重点介绍有关微包装健康油脂作为改善肉类产品脂质特性的策略的最新研究。