Cargando…

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,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Solomando, Juan Carlos, Antequera, Teresa, Martín, Alberto, Perez-Palacios, Trinidad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698614/ https://www.ncbi.nlm.nih.gov/pubmed/33217971 http://dx.doi.org/10.3390/foods9111683

Ejemplares similares

Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking
por: Solomando, Juan Carlos, et al.
Publicado: (2021)

Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
por: Antequera, Teresa, et al.
Publicado: (2022)

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device
por: González-Mohino, Alberto, et al.
Publicado: (2020)

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment
por: Perez-Palacios, Trinidad, et al.
Publicado: (2022)

Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage
por: Pateiro, Mirian, et al.
Publicado: (2015)

Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat
por: Weigel, Ingrid, et al.
Publicado: (2023)

Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
por: Tao, Ye, et al.
Publicado: (2021)

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage
por: Borrajo, Paula, et al.
Publicado: (2022)

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages
por: Sionek, Barbara, et al.
Publicado: (2021)

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
por: Ham, Youn-Kyung, et al.
Publicado: (2020)

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
por: Álvarez, Micaela, et al.
Publicado: (2020)

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
por: Astráin-Redín, Leire, et al.
Publicado: (2019)

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages
por: Kim, Jong-Hui, et al.
Publicado: (2022)

Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
por: Ryu, Kyeong Seon, et al.
Publicado: (2014)

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices
por: Li, Yong, et al.
Publicado: (2023)

Relationship between sensory attributes and volatile compounds of polish dry-cured loin
por: Górska, Ewa, et al.
Publicado: (2017)

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
por: Carvalho, Larissa Tátero, et al.
Publicado: (2020)

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat
por: Bao, Gaoliang, et al.
Publicado: (2021)

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty
por: Jung, Samooel, et al.
Publicado: (2014)

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables
por: Wieczorek, Martyna N., et al.
Publicado: (2019)

New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
por: Bonifacie, Aline, et al.
Publicado: (2021)

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella
por: Patarata, Luis, et al.
Publicado: (2022)

Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage
por: Yu, Honghong, et al.
Publicado: (2021)

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
por: Salejda, Anna Marietta, et al.
Publicado: (2022)

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage
por: Yadav, Sanjay, et al.
Publicado: (2018)

Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage
por: Hill, D.E., et al.
Publicado: (2018)

Behaviour of Listeria monocytogenes and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage)
por: Gonzalez-Fandos, Elena, et al.
Publicado: (2021)

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
por: Nazareth, Tiago de Melo, et al.
Publicado: (2023)

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage
por: Zhang, Yu, et al.
Publicado: (2021)

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”
por: Martínez Zamora, Lorena, et al.
Publicado: (2021)

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
por: Dias, Igor, et al.
Publicado: (2021)

Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils
por: Tarjuelo, Laura, et al.
Publicado: (2023)

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles
por: Kayama, Kayama, et al.
Publicado: (2022)

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine
por: Luo, Ji, et al.
Publicado: (2019)

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage
por: Xu, Chen-Chen, et al.
Publicado: (2020)

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
por: Biernacka, Beata, et al.
Publicado: (2022)

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
por: Kim, Ji-Han, et al.
Publicado: (2014)

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
por: Elias, Miguel, et al.
Publicado: (2020)

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population
por: Martín, Irene, et al.
Publicado: (2021)

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage
por: Aminzare, Majid, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_f6p5okbfjvu8d3ph1d4cvcik8t