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Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may al...

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Principais autores: Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, Turid Rustad
פורמט: Artigo
שפה:Inglês
יצא לאור: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
סדרה:Food Technology and Biotechnology
נושאים:
fish cake
haddock
Atlantic mackerel
sensory attributes
quality parameters
NMR metabolomics
גישה מקוונת:https://hrcak.srce.hr/file/373402
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