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

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of...

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Detalles Bibliográficos
Autores principales: Kawecki, Krzysztof, Stangierski, Jerzy, Cegielska-Radziejewska, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068887/
https://www.ncbi.nlm.nih.gov/pubmed/33918963
http://dx.doi.org/10.3390/s21082653

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068887/
https://www.ncbi.nlm.nih.gov/pubmed/33918963
http://dx.doi.org/10.3390/s21082653

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