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Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality
Estefanía Jiménez-Martín, Trinidad Pérez-Palacios,
Jorge Ruiz Carrascal
, Teresa Antequera Rojas
36
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Keyphrases
Oxidative Stability
100%
Frying
100%
Sensory Quality
100%
Chicken nuggets
100%
Fish Oil
80%
Frozen Storage
60%
Nugget
40%
Omega-3
40%
Microencapsulation
40%
Protein Oxidation
20%
Lipid Peroxidation
20%
Work Study
20%
Shelf Life
20%
Lipids
20%
Sensory Traits
20%
Protective Effect
20%
Refrigeration Temperature
20%
Omega-3 Fatty Acids
20%
Meat Products
20%
Microcapsules
20%
Meat Flavor
20%
Quality Characteristics
20%
Juiciness
20%
Oxidative Reaction
20%
Enriched Products
20%
First Month
20%
Food Science
Frozen Storage
100%
Microencapsulated Fish Oil
75%
Frozen Meat
25%