Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork
LYPLs can be successfully applied as a potential n-3 PUFA supplementation in gel-form meat products and subsequently improve their quality and flavor attributes. This study informs using LYPLs as phospholipid-type n-3 PUFA supplements in meat products. © 2025 Society of Chemical Industry.
Authors
- Mei Lan (ORCID: https://orcid.org/0000-0002-5591-2678)
- Jin Liu (ORCID: https://orcid.org/0000-0002-4050-7207)
- Peng Liang (ORCID: https://orcid.org/0000-0002-8974-2398)
- X. Liu (ORCID: https://orcid.org/0000-0002-6858-6453)
- Luan Lin (ORCID: https://orcid.org/0000-0001-6416-0693)
- Min Zhang (ORCID: https://orcid.org/0000-0002-5899-5763)
- Weihao Xiong
- Boruo Yang (ORCID: https://orcid.org/0000-0002-6579-9461)
Institutions
- Quanzhou Normal University (CN)
- Ministry of Education (TW)
- Fujian Agriculture and Forestry University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-15
- DOI
- https://doi.org/10.1002/jsfa.70259
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.19