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...

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Detalles Bibliográficos
Autores principales: Kawecki, Krzysztof, Stangierski, Jerzy, Konieczny, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303385/
https://www.ncbi.nlm.nih.gov/pubmed/34299569
http://dx.doi.org/10.3390/molecules26144293

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303385/
https://www.ncbi.nlm.nih.gov/pubmed/34299569
http://dx.doi.org/10.3390/molecules26144293

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