Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

Meat Science

Volumn 90, Issue 1, 2012, Pages 81-86

  Josquin, Nicole M ^a   Linssen, Jozef P H ^b   Houben, Jacques H ^a,b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Encapsulation; Fermented sausages; Fish oil; Lipid oxidation; N 3 Fatty acids; N 6 n 3 Ratio

Indexed keywords

FERMENTED SAUSAGES; FISH OIL; LIPID OXIDATION; N-3 FATTY ACIDS; N-6/N-3 RATIO;

EMULSIFICATION; ENCAPSULATION; FATTY ACIDS; FISH; MEATS; OXIDATION;

FISH PRODUCTS;

GLYCINE MAX;

FAT; FATTY ACID; FISH OIL;

ADULT; ANIMAL; ARTICLE; CHEMISTRY; CONSUMER; FEMALE; FERMENTATION; HUMAN; LIPID PEROXIDATION; MALE; MEAT; PH; STANDARD; SWINE; TIME;

ADULT; ANIMALS; CONSUMER SATISFACTION; FATS; FATTY ACIDS; FEMALE; FERMENTATION; FISH OILS; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MALE; MEAT PRODUCTS; SWINE; TIME FACTORS;

EID: 80053186091     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.001     Document Type: Article

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