The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

• Main Authors: Anna Okoń (Author), Piotr Szymański (Author), Dorota Zielińska (Author), Aleksandra Szydłowska (Author), Urszula Siekierko (Author), Danuta Kołożyn-Krajewska (Author), Zbigniew J. Dolatowski (Author)
• Format: Book
• Published: MDPI AG, 2021-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three d...