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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Formáid:	Alt
Teanga:	English
Foilsithe / Cruthaithe:	MDPI AG 2021-07-01
Sraith:	Molecules
Ábhair:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
Rochtain ar líne:	https://www.mdpi.com/1420-3049/26/14/4293

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