Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxy...

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Detalles Bibliográficos
Autores principales: Jo, Yeon-Ji, Kwon, Yun-Joong, Min, Sang-Gi, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682495/
https://www.ncbi.nlm.nih.gov/pubmed/26761802
http://dx.doi.org/10.5851/kosfa.2015.35.1.71

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682495/
https://www.ncbi.nlm.nih.gov/pubmed/26761802
http://dx.doi.org/10.5851/kosfa.2015.35.1.71

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