Egg yolk is well known for its excellent emulsifying property. In this article, egg yolk was used as the encapsulating matrix to prevent the oxidation of n‐3 long‐chain polyunsaturated fatty acids from fish oil. A 2 × 2 × 5 complete block design with three replications was used. Two levels of fish oil (1% and 5%) and two levels of esterification type (triglycerides or ethyl esters) of eicosapentaenoic/docosahexaenoic fatty acids were used. Time was considered a fixed factor with five levels. Emulsions were prepared by homogenization and stored for up to 4 weeks at 4–6 °C, with weekly sampling. Emulsions were analyzed for particle size and distribution, encapsulation efficiency, and surface oil. The oxidative stability of the emulsions was evaluated before and after cooking at 150–170 °C for 75 s. The addition of triglycerides resulted in a larger average particle size (234 ± 12.4 nm). All emulsions achieved 100% encapsulation efficiency and showed no significant change in the surface oil concentration during storage. After 4 weeks of storage, the concentration of eicosapentaenoic + docosahexaenoic fatty acids in nonencapsulated fish oil triglycerides and ethyl esters decreased by 20.32% and 14.74%, respectively, while the emulsions showed no significant differences. In addition, no peroxide or propanal formation was detected in raw emulsions over the storage period. Propanal formation was negligible in cooked samples, and the peroxide value showed no differences between the egg yolk control and the emulsions. Therefore, egg yolk was observed to be an efficient encapsulating food matrix that protects n‐3 polyunsaturated fatty acids against oxidation and degradation.

中文翻译：

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用蛋黄包封长链n-3多不饱和脂肪酸

蛋黄以其出色的乳化性能而闻名。在本文中，蛋黄用作包封基质以防止n的氧化鱼油中的‐3长链多不饱和脂肪酸。使用具有三个重复的2×2×5完整块设计。使用两种水平的鱼油（1％和5％）和两种水平的二十碳五烯酸/二十二碳六烯酸的酯化类型（甘油三酸酯或乙酯）。时间被认为是具有五个级别的固定因素。通过均质制备乳液，并在4–6°C下最多保存4周，并每周取样。分析了乳液的粒度和分布，包封效率和表面油脂。在150–170°C下烹饪75 s之前和之后，对乳液的氧化稳定性进行了评估。加入甘油三酸酯导致较大的平均粒径（234±12.4nm）。所有乳液均达到100％的包封效率，并且在储存过程中表面油浓度无明显变化。储存4周后，未包封的鱼油甘油三酯和乙酯中二十碳五烯酸+二十二碳六烯酸的浓度分别降低了20.32％和14.74％，而乳化液则没有显着差异。此外，在整个存储期间内，未在原始乳液中检测到过氧化物或丙醛的形成。在煮熟的样品中，丙烷的形成微不足道，并且过氧化物值在蛋黄对照和乳剂之间没有差异。因此，蛋黄被认为是一种有效的包裹食物基质，可以保护 未包封的鱼油甘油三酯和乙酯中二十碳五烯酸+二十二碳六烯酸的浓度分别降低了20.32％和14.74％，而乳化液则没有显着差异。此外，在整个存储期间内，未在原始乳液中检测到过氧化物或丙醛的形成。在煮熟的样品中，丙烷的形成微不足道，并且过氧化物值在蛋黄对照和乳剂之间没有差异。因此，蛋黄被认为是一种有效的包裹食物基质，可以保护 未包封的鱼油甘油三酯和乙酯中二十碳五烯酸+二十二碳六烯酸的浓度分别降低了20.32％和14.74％，而乳化液则没有显着差异。此外，在整个存储期间内，未在原始乳液中检测到过氧化物或丙醛的形成。在煮熟的样品中，丙烷的形成微不足道，并且过氧化物值在蛋黄对照和乳剂之间没有差异。因此，蛋黄被认为是一种有效的包裹食物基质，可以保护 在煮熟的样品中，丙烷的形成微不足道，并且过氧化物值在蛋黄对照和乳剂之间没有差异。因此，蛋黄被认为是一种有效的包裹食物基质，可以保护 在煮熟的样品中，丙烷的形成微不足道，并且过氧化物值在蛋黄对照和乳剂之间没有差异。因此，蛋黄被认为是一种有效的包裹食物基质，可以保护n ‐3多不饱和脂肪酸，可抗氧化和降解。