The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages during 21-day storage. In contrast to the control s...

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Hlavní autoři: Jerzy Stangierski, Hanna Maria Baranowska, Ryszard Rezler, Krzysztof Kawecki
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2022-08-01
Edice:Molecules
Témata:
poultry sausages
fish oil
microcapsules
vacuum packing
modified atmosphere packing
rheology
On-line přístup:https://www.mdpi.com/1420-3049/27/16/5235

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https://www.mdpi.com/1420-3049/27/16/5235

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