Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

BACKGROUND Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n‐3 fatty acid that it contains. It can be expected that developing innovative food products with significa...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2020-03, Vol.100 (5), p.2043-2051
Hauptverfasser:	Stangierski, Jerzy, Rezler, Ryszard, Kawecki, Krzysztof, Peplińska, Barbara
Format:	Artikel
Sprache:	eng
Schlagworte:	chicken sausages Chickens Cryo‐SEM Fatty acids Fish Fish oils Food industry Food processing industry Food production mechanical properties Microcapsules microencapsulated fish oil powder Microencapsulation Oils & fats Parameters Poultry Powder Product design Rheological properties Sausages Scanning electron microscopy Sensory evaluation Sensory properties sensory quality Smell Storage Water activity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!