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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính:	Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	MDPI AG 2021-07-01
Loạt:	Molecules
Những chủ đề:	chicken sausages fish oil microencapsulated fish oil lipid oxidation fatty acid profile vacuum-packing
Truy cập trực tuyến:	https://www.mdpi.com/1420-3049/26/14/4293

Những quyển sách tương tự

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
Bằng: Krzysztof Kawecki, et al.
Được phát hành: (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
Bằng: Jerzy Stangierski, et al.
Được phát hành: (2022-08-01)

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

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

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

Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream
Bằng: Pontjo Tri Andajani
Được phát hành: (2017-03-01)

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

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

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

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

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

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

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

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

Evaluation of the lactate of sodium as a substitute for conventional nitrites in fish sausages
Bằng: William Pérez-Cantillo, et al.
Được phát hành: (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
Bằng: Hendronoto Arnoldus Walewangko Lengkey, et al.
Được phát hành: (2016-10-01)

Development of a new type of boiled sausage products with the addition of fish raw material
Bằng: Volchenko V. I., et al.
Được phát hành: (2017-09-01)

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

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

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat
Bằng: Jan Bedrníček, et al.
Được phát hành: (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)
Bằng: Vittayanont, M., et al.
Được phát hành: (2005-01-01)

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

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

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

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

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

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

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

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

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

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

Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage
Bằng: Hadi Hashemi, et al.
Được phát hành: (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
Bằng: A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
Được phát hành: (2013-01-01)

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

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

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

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

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

Fish consumption and health /
Bằng: Medrano, Richard H., et al.
Được phát hành: (2009)

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