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 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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Bibliographic Details
Main Authors: Krzysztof Kawecki, Jerzy Stangierski, Renata Cegielska-Radziejewska
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Sensors
Subjects:
chicken sausages
fish oil
microencapsulated fish oil
vacuum packing
modified atmosphere packing
physicochemical properties
Online Access:https://www.mdpi.com/1424-8220/21/8/2653

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