Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils
ABSTRACTIn this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T1), 50% fish oil and 50...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2252206 |