Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that,...

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Bibliographic Details
Main Authors:	Juan Carlos Solomando, Teresa Antequera, Alberto Martín, Trinidad Perez-Palacios
Format:	Article
Language:	English
Published:	MDPI AG 2020-11-01
Series:	Foods
Subjects:	volatile compounds fish oil microcapsule dry-cured sausage cooked sausage
Online Access:	https://www.mdpi.com/2304-8158/9/11/1683

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