The effect of high hydrostatic pressure on poultry product lipids (meat, egg, liver) will be studied. The benefits of poliunsaturated fatty acids in the human diet is well know. Raw materials used will be from animals fed with supplemented diets in order to compare their nutritional, technological and sensorial implications on the processing. The changes which can occur during the commercial shelf-life of these products will be followed through the lipidic fraction analysis (oxidation, physical properties and sensorial analysis). According to the results, the process and formulation conditions will be chosen with the aim of a better product development from the technological, nutritional and sensorial points of view.
|Effective start/end date||3/11/98 → 3/01/00|
- Universitat de Barcelona
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