Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

BACKGROUND Triglyceride‐type n‐3 polyunsaturated fatty acids (n‐3 PUFAs) are often used to improve the quality of meat products, while the potential of phospholipid‐type n‐3 PUFAs remains underexplored. This study evaluated the gel and flavor quality of minced pork gel (MPG) with marine‐sourced large yellow croaker roe phospholipids (LYPLs) as phospholipid‐type n‐3 PUFA supplements. RESULTS The addition of LYPLs increased the n‐3 PUFA content in MPG and caused no visually significant color changes. Textural properties, water‐holding capacity and binding water percentage increased with the incorporation of LYPLs, with the best MPG quality obtained at 1.6% LYPLs. The addition of LYPLs enriched flavor compounds such as aldehydes, ketones and alcohols in MPG while enhancing the perception of saltiness and freshness of MPG. CONCLUSION 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.