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

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of...

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發表在:	Sensors
Main Authors:	Krzysztof Kawecki, Jerzy Stangierski, Renata Cegielska-Radziejewska
格式:	Article
語言:	英语
出版:	MDPI AG 2021-04-01
主題:	chicken sausages fish oil microencapsulated fish oil vacuum packing modified atmosphere packing physicochemical properties
在線閱讀:	https://www.mdpi.com/1424-8220/21/8/2653