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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Detalles Bibliográficos
Autores principales:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Formato:	Artículo
Lenguaje:	English
Publicado:	MDPI AG 2021-07-01
Colección:	Molecules
Materias:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
Acceso en línea:	https://www.mdpi.com/1420-3049/26/14/4293

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