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Supra‐nutritional levels of α‐tocopherol maintain the oxidative stability of n‐3 long‐chain fatty acid enriched subcutaneous fat and frozen loin,but not of dry fermented sausage |
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| Authors: | Els Vossen Erik Claeys Katleen Raes Danny van Mullem Stefaan De Smet |
| Affiliation: | 1. Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium;2. Laboratory for Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University 3. – 4. Campus Kortrijk, Kortrijk, Belgium;5. Lambers‐Seghers Company, Baasrode, Belgium |
| Abstract: | |
| Keywords: | n‐3 very‐long‐chain poly‐unsaturated fatty acids vitamin E meat dry fermented sausage lipid oxidation colour stability |