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...

Podrobná bibliografie
Hlavní autoři:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Médium:	Článek
Jazyk:	English
Vydáno:	MDPI AG 2021-07-01
Edice:	Molecules
Témata:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
On-line přístup:	https://www.mdpi.com/1420-3049/26/14/4293

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