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.

Kawecki, Krzysztof; Stangierski, Jerzy; Cegielska-Radziejewska, Renata

Kawecki, Krzysztof; Stangierski, Jerzy; Cegielska-Radziejewska, Renata.

Afiliação

Kawecki K; Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Stangierski J; Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Cegielska-Radziejewska R; Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.

Sensors (Basel) ; 21(8)2021 Apr 09.

Article em En | MEDLINE | ID: mdl-33918963

Assuntos

Produtos da Carne; Animais; Cor; Óleos de Peixe; Produtos da Carne/análise; Aves Domésticas; Paladar

Palavras-chave

chicken sausages; fish oil; microbiological analysis; microencapsulated fish oil; modified atmosphere packing; physicochemical properties; sensory assessment; vacuum packing

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Produtos da Carne Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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