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
Abstract
:1. Introduction
2. Results and Discussion
2.1. Basic Composition
2.2. pH Analysis
2.3. Water Activity
2.4. Rheological Properties
2.5. Measurement of Dynamics of Water Molecules with LF NMR
3. Materials and Methods
3.1. Sausage Production
- -
- MEG-3 TM 30% 8a food oil consisting of refined fish oils;
- -
- MEG-3 TM 30% powder fish oil microencapsulated in pork gelatine.
3.2. Basic Chemical Composition
3.3. pH Measurement
3.4. Water Activity Measurement
3.5. Rheological Properties
3.6. LF NMR Measurements
- M0—the equilibrium amplitude of longitudinal magnetisation,
- A0—the equilibrium amplitude of the spin echo,
- t—the distance between the pulses in the respective measurement sequences.
3.7. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Chemical | Type of Sample | ||
---|---|---|---|
Composition (%) | Control Sample (CO) | Fish Oil (FO) | Microencapsulated (MC) |
Moisture | 67.9 ± 0.6 | 67.4 ± 0.7 | 67.2 ± 0.6 |
Protein | 18.4 ± 0.3 | 18.2 ± 0.4 | 18.6 ± 0,4 |
Fat | 11.0 ± 0.5 | 11.6 ± 0.4 | 11.3 ± 0.4 |
Ash | 2.3 ± 0.1 | 2.4 ± 0.02 | 2.2 ± 0.1 |
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Stangierski, J.; Baranowska, H.M.; Rezler, R.; Kawecki, K. 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, 27, 5235. https://doi.org/10.3390/molecules27165235
Stangierski J, Baranowska HM, Rezler R, Kawecki K. 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; 27(16):5235. https://doi.org/10.3390/molecules27165235
Chicago/Turabian StyleStangierski, Jerzy, Hanna Maria Baranowska, Ryszard Rezler, and Krzysztof Kawecki. 2022. "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 27, no. 16: 5235. https://doi.org/10.3390/molecules27165235