An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that the...

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Bibliographic Details
Main Authors: Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
chicken sausages
fish oil
microencapsulated fish oil
lipid oxidation
fatty acid profile
vacuum-packing
Online Access:https://www.mdpi.com/1420-3049/26/14/4293

Internet

https://www.mdpi.com/1420-3049/26/14/4293

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