Wang, Yu-ZhuYu-ZhuWangSHENG-YAO WANGFu, Shih-GueiShih-GueiFuYang, Deng-JyeDeng-JyeYangYu, Yu-ShanYu-ShanYuChen, Jr-WeiJr-WeiChenYI-CHEN CHEN2023-04-182023-04-182019-060022-5142https://www.scopus.com/record/display.uri?eid=2-s2.0-85062371610&origin=recordpagehttps://scholars.lib.ntu.edu.tw/handle/123456789/630242Lipid peroxidation entails major quality degradation in omega-3 (ω-3) fatty-acid-fortified surimi-like meat products upon storage. Currently, the use of label-friendly alternatives to synthetic antioxidants is encouraged in the industry. Hence, we aimed to examine the applicability of the hurdle-technology concept, using an 80% (v/v) ethanol solution to obtain rosemary extracts (REs) containing substantial amounts of polyphenol, and dry ice (DI) which can create a cryogenic environment, on the physicochemical stabilities of ω-3 fatty-acid (FA)-fortified meat products after manufacturing and storage periods. The polyphenolic profiles of the REs were also investigated.dry ice; fatty acid profile; omega-3 fatty-acid fortified surimi-like meat products; physicochemical properties; polyphenolic profile; rosemary extract[SDGs]SDG9journal article10.1002/jsfa.9606306807242-s2.0-85062371610WOS:000468053600013