Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a possible way for delivery of ω-3 LCPUFA. Five different chicken nugget samples were prepared according to different treatments: Control sample (without fish oil and encapsulated FO-GEO), bulk fish oil samples (0.4% and 0.8%, w/w), and encapsulated FO-GEO samples (4% and 8%, w/w). The quality of the chicken nugget samples were monitored during a 20-day refrigerated storage. Results showed that the addition of encapsulated FO-GEO could significantly delay lipid oxidation and microbiological spoilage of the samples during refrigerated storage. This is reflected by the pH, PV, TBARS and TVBN data (P < 0.05). Samples fortified with encapsulated FO-GEO also showed significantly higher sensory quality and overall acceptability (P < 0.05). The use of 8% encapsulated FO-GEO gave the best antioxidative and antimicrobial properties during storage. However, the best sensory scores were observed in the 4% encapsulated FO-GEO up to 20 days of storage. This study demonstrated that the encapsulated FO-GEO could be used for fortifying and extending shelf-life of food products.

鱼油 (FO) 是长链 omega-3 多不饱和脂肪酸 (ω-3 LCPUFA) 的丰富来源，对人类健康很重要。本研究调查了用封装的 FO-大蒜精油 (GEO) 强化鸡块作为输送 ω-3 LCPUFA 的一种可能方式。根据不同的处理方法制备了五种不同的鸡块样品：对照样品（不含鱼油和封装的 FO-GEO）、散装鱼油样品（0.4% 和 0.8%，w/w）和封装的 FO-GEO 样品（4%和 8%，w/w）。在 20 天的冷藏储存期间监控鸡块样品的质量。结果表明，添加封装的 FO-GEO 可以显着延缓样品在冷藏过程中的脂质氧化和微生物腐败。这反映在 pH、PV、TBARS 和 TVBN 数据（P  < 0.05)。用封装的 FO-GEO 强化的样品也显示出显着更高的感官质量和整体可接受性 ( P  < 0.05)。使用 8% 封装的 FO-GEO 在储存期间提供了最好的抗氧化和抗菌性能。然而，在 4% 封装的 FO-GEO 长达 20 天的储存中观察到最好的感官评分。这项研究表明，封装的 FO-GEO 可用于强化和延长食品的保质期。