Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

Meat Science

Volumn 124, Issue , 2017, Pages 54-60

  Munekata, P E S ^a   Dominguez R ^b   Franco, D ^b   Bermudez R ^b   Trindade, M A ^a   Lorenzo, Jose M ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Lipid and protein oxidation; Microencapsulated fish oil; Natural antioxidant; Phenolic compounds; Sausage

Indexed keywords

ANTIOXIDANTS; BEER; BENZOIC ACID; CHEMICAL ANALYSIS; FLAVONOIDS; FLOOD CONTROL; PHENOLS; PROTEINS; VITAMINS; VOLATILE ORGANIC COMPOUNDS;

FISH OIL; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PROTEIN OXIDATION; SAUSAGE;

VOLATILE FATTY ACIDS;

(1-6)-ALPHA-GLUCOMANNAN; ANTIOXIDANT; BUTYLCRESOL; FATTY ACID; FOOD ADDITIVE; HYDROXYBENZOIC ACID DERIVATIVE; MANNAN; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; PLANT EXTRACT; PROTOCATECHUIC ACID; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ARACHIS; CHEMICAL PHENOMENA; CHEMISTRY; FEASIBILITY STUDY; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; NUT; PH;

ANTIOXIDANTS; ARACHIS; BUTYLATED HYDROXYTOLUENE; CHEMICAL PHENOMENA; FATTY ACIDS, NONESTERIFIED; FATTY ACIDS, OMEGA-3; FEASIBILITY STUDIES; FOOD ADDITIVES; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOATES; MANNANS; MEAT PRODUCTS; NUTS; PHENOLS; PLANT EXTRACTS; VOLATILE ORGANIC COMPOUNDS;

EID: 84994531611     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.11.002     Document Type: Article

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