Cod liver oil (CLO) has many health and dietary benefits, but is prone to rapid deterioration and developing
undesirable odor. The aim of the research was to evaluate a functional beef burger fortified with CLO monolayered
(ME) and bilayered (BE). CLO microcapsules were characterized for morphology (scanning electron
microscopy), particle size distribution (light refractometer), thermal stability (differential scanning calorimeter),
and encapsulation efficiency (in vitro release). Oxidative stability of the fortified burgers including pH, TBARS,
and peroxide value (PV) during storage (4 ± 1 ◦C up to 15 days) was evaluated. The CLO microcapsules have
highly uniform, droplet size was 874 nm, and accumulative release was 79.35% in 270 min in stimulated
gastrointestinal. Also, found that CLO microcapsules were stable at different pH, cooking temperature, and
storage at 4 ± 1 ◦C up to 15 days. Significant decrease in pH, TBARS, and PV in a fortified burger with microcapsules
compared with unencapsulated and/or control samples. CLO-microcapsules enhanced sensory attributes
of beef burger during storage and even after cooking, while burger with CLO-direct addition was
rejected. Results demonstrated that CLO microcapsules as vehicles were stable at cooking temperature, keeping
oil from oxidation, and improving the sensory attributes of burgers.