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...

Ausführliche Beschreibung

Bibliographische Detailangaben
Hauptverfasser:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Format:	Artikel
Sprache:	English
Veröffentlicht:	MDPI AG 2021-07-01
Schriftenreihe:	Molecules
Schlagworte:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
Online Zugang:	https://www.mdpi.com/1420-3049/26/14/4293

Ähnliche Einträge

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties
von: Krzysztof Kawecki, et al.
Veröffentlicht: (2021-04-01)

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
von: Jerzy Stangierski, et al.
Veröffentlicht: (2022-08-01)

Development of chitosan based microencapsulated spray dried powder of tuna fish oil: oil load impact and oxidative stability
von: S. Kanwal, et al.
Veröffentlicht: (2021-10-01)

Enrichment of Dairy-Type Lamb Diet with Microencapsulated Omega-3 Fish Oil: Effects on Growth, Carcass Quality and Meat Fatty Acids
von: Davide De Marzo, et al.
Veröffentlicht: (2023-01-01)

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix
von: Miroslav Hadnađev, et al.
Veröffentlicht: (2023-03-01)

Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream
von: Pontjo Tri Andajani
Veröffentlicht: (2017-03-01)

Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying
von: Mustafa Durmus, et al.
Veröffentlicht: (2023-01-01)

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment
von: Trinidad Perez-Palacios, et al.
Veröffentlicht: (2022-10-01)

Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil, tributyrin and resveratrol
von: M.A. Augustin, et al.
Veröffentlicht: (2011-01-01)

Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
von: Juan Carlos Solomando, et al.
Veröffentlicht: (2020-11-01)

Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
von: Mads Bjørlie, et al.
Veröffentlicht: (2023-12-01)

Effects of Poultry, Rabbit Meat and Fish Addition on Quality Attributes of Sichuan Sausages
von: Tingting PAN, et al.
Veröffentlicht: (2023-11-01)

Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils
von: J. Velasco, et al.
Veröffentlicht: (2000-08-01)

Development and characterisation of cooked inlaid sausages with fillet and mechanically separated meat of Nile tilapia (Oreochromis niloticus)
von: Angela Dulce Cavenaghi-Altemio, et al.
Veröffentlicht: (2022-08-01)

Evaluation of the lactate of sodium as a substitute for conventional nitrites in fish sausages
von: William Pérez-Cantillo, et al.
Veröffentlicht: (2015-07-01)

Physico-chemical and microbiological characteristics, sensory quality and acceptability of native chicken and rabbit sausage produced with corn oil, margarine and beef fat
von: Hendronoto Arnoldus Walewangko Lengkey, et al.
Veröffentlicht: (2016-10-01)

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification
von: Somsamorn Gawborisut, et al.
Veröffentlicht: (2024-03-01)

Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics
von: C. Aquilani, et al.
Veröffentlicht: (2018-03-01)

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat
von: Jan Bedrníček, et al.
Veröffentlicht: (2020-10-01)

Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus) and lizardfish (Saurida undosquamis)
von: Vittayanont, M., et al.
Veröffentlicht: (2005-01-01)

Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (<i>Andinoacara rivulatus</i>)
von: Marlene Medina, et al.
Veröffentlicht: (2024-05-01)

The investigation on the possibilities of consantrated and texturized soy protein usage in the production of chicken sausage
von: Semra Kayaardı, et al.

In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice
von: Lijuan YAN, et al.
Veröffentlicht: (2024-12-01)

The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
von: Glukharev A. Y., et al.
Veröffentlicht: (2023-09-01)

Incorporated fish oil fatty acids prevent action potential shortening induced by circulating fish oil fatty acids
von: Hester M Den Ruijter, et al.
Veröffentlicht: (2010-11-01)

Determination of Fatty Acids Changes During Storage of Microencapsulated Fish Oils Prepared with Sage Essential Oil in Different Proportions
von: Mustafa DURMUŞ
Veröffentlicht: (2021-12-01)

Quality and shelf life of vacuum- and nitrogen-packed dried barb fish (Puntius spp.)
von: Paromita Chowdhury, et al.
Veröffentlicht: (2020-09-01)

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)
von: A. Menchynska, et al.
Veröffentlicht: (2024-02-01)

Comparison of Fatty Acid Compositions of Commercial Fish and Fish By-Products Oils Used in Fish Feed Industry in Turkey
von: Kutsal Gamsız, et al.
Veröffentlicht: (2019-11-01)

Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
von: Lina María Peña-Saldarriaga, et al.
Veröffentlicht: (2020-04-01)

Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage
von: Hadi Hashemi, et al.
Veröffentlicht: (2024-01-01)

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation
von: A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
Veröffentlicht: (2013-01-01)

Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil
von: S. Nieto, et al.
Veröffentlicht: (1993-02-01)

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
von: Shuyi You, et al.
Veröffentlicht: (2022-11-01)

Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder
von: Tirgar, Mina
Veröffentlicht: (2012)

Lipid digestion products in meat derivatives enriched with fish oil microcapsules
von: Juan Carlos Solomando, et al.
Veröffentlicht: (2020-05-01)

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
von: Jirasak Kongkiattikajorn
Veröffentlicht: (2015-12-01)

Fish consumption and health /
von: Medrano, Richard H., et al.
Veröffentlicht: (2009)

Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
von: Petričević Maja, et al.
Veröffentlicht: (2023-01-01)

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage
von: T. I. Fotina, et al.
Veröffentlicht: (2023-11-01)