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...
| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
MDPI AG
2021-07-01
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| Series: | Molecules |
| Subjects: | |
| Acceso en liña: | https://www.mdpi.com/1420-3049/26/14/4293 |