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...

書誌詳細
主要な著者:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
フォーマット:	論文
言語:	English
出版事項:	MDPI AG 2021-07-01
シリーズ:	Molecules
主題:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
オンライン･アクセス:	https://www.mdpi.com/1420-3049/26/14/4293

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