The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.

Okon, Anna; Szymanski, Piotr; Zielinska, Dorota; Szydlowska, Aleksandra; Siekierko, Urszula; Kolozyn-Krajewska, Danuta; Dolatowski, Zbigniew J

Okon, Anna; Szymanski, Piotr; Zielinska, Dorota; Szydlowska, Aleksandra; Siekierko, Urszula; Kolozyn-Krajewska, Danuta; Dolatowski, Zbigniew J.

Afiliação

Okon A; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland.
Szymanski P; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland.
Zielinska D; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland.
Szydlowska A; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland.
Siekierko U; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland.
Kolozyn-Krajewska D; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland.
Dolatowski ZJ; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland.

Antioxidants (Basel) ; 10(11)2021 Oct 27.

Article em En | MEDLINE | ID: mdl-34829583

Palavras-chave

acid whey; fatty acid profile; oxidative stability; uncured fermented bacon

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia