Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters-Reference-Cited by-同舟云学术

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Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

Published:2020-09-04 Issue:3 Volume:101 Page:1127-1133
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Kawecki Krzysztof¹,Rezler Ryszard²,Baranowska Hanna M²,Stangierski Jerzy¹^ORCID

Affiliation:

1. Department of Food Quality and Safety Management Faculty of Food Science and Nutrition, Poznań University of Life Sciences Poznań Poland

2. Department of Physics and Biophysics Faculty of Food Science and Nutrition, Poznań University of Life Sciences Poznań Poland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10723

Reference40 articles.

1. Meat nutritional composition and nutritive role in the human diet

2. Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat

3. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

4. Nutritional and health-promoting aspects of poultry meat and its processed products

5. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root;Potravinarstvo Slovak Journal of Food Sciences;2022-11-03

2. The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties;Molecules;2022-08-16

3. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés;LWT;2022-06

4. Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham;Food Bioscience;2021-10

5. An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives;Molecules;2021-07-15

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