{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T18:40:33Z","timestamp":1781980833193,"version":"3.54.5"},"reference-count":50,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T00:00:00Z","timestamp":1760486400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T00:00:00Z","timestamp":1760486400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Triglyceride\u2010type n\u20103 polyunsaturated fatty acids (n\u20103 PUFAs) are often used to improve the quality of meat products, while the potential of phospholipid\u2010type n\u20103 PUFAs remains underexplored. This study evaluated the gel and flavor quality of minced pork gel (MPG) with marine\u2010sourced large yellow croaker roe phospholipids (LYPLs) as phospholipid\u2010type n\u20103 PUFA supplements.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The addition of LYPLs increased the n\u20103 PUFA content in MPG and caused no visually significant color changes. Textural properties, water\u2010holding 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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>LYPLs can be successfully applied as a potential n\u20103 PUFA supplementation in gel\u2010form meat products and subsequently improve their quality and flavor attributes. This study informs using LYPLs as phospholipid\u2010type n\u20103 PUFA supplements in meat products. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70259","type":"journal-article","created":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T19:36:23Z","timestamp":1760556983000},"page":"1473-1485","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Marine phospholipids as n\u20103 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6579-9461","authenticated-orcid":false,"given":"Boruo","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food Science Fujian Agriculture and Forestry University  Fuzhou China"},{"name":"Ministry of Education Engineering Research Center Fujian Taiwan Special Marine Food Processing &amp; 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