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...

Disgrifiad llawn

Manylion Llyfryddiaeth
Prif Awduron:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Fformat:	Erthygl
Iaith:	English
Cyhoeddwyd:	MDPI AG 2021-07-01
Cyfres:	Molecules
Pynciau:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
Mynediad Ar-lein:	https://www.mdpi.com/1420-3049/26/14/4293

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