Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. Eight species of freshwater fish (raw, smoked, pickled) were assessed by near infrared spectroscopy (NIRS). The protein content varied between 15.9 an...

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Vydáno v:Foods
Hlavní autoři: Mielcarek, Konrad, Puścion-Jakubik, Anna, Gromkowska-Kępka, Krystyna J., Soroczyńska, Jolanta, Naliwajko, Sylwia K., Markiewicz-Żukowska, Renata, Moskwa, Justyna, Nowakowski, Patryk, Borawska, Maria H., Socha, Katarzyna
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7766919/
https://ncbi.nlm.nih.gov/pubmed/33348728
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121879
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