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The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages during 21-day storage. In contrast to the control s...

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Detalles Bibliográficos
Autores principales:	Stangierski, Jerzy, Baranowska, Hanna Maria, Rezler, Ryszard, Kawecki, Krzysztof
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9416377/ https://www.ncbi.nlm.nih.gov/pubmed/36014468 http://dx.doi.org/10.3390/molecules27165235

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