Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing

Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing

The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pâté were modified by replacing a part...

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Bibliographic Details
Main Authors: Sabine SAMPELS, Tomáš ZAJÍC, Jan MRÁZ
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2015-10-01
Series:Czech Journal of Food Sciences
Subjects:
n-3 fatty acids
human nutrition
epa
dha
sausages
pâté
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201505-0006_increasing-the-omega-3-content-of-traditional-meat-products-by-the-addition-of-an-underutilised-by-product-from.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201505-0006_increasing-the-omega-3-content-of-traditional-meat-products-by-the-addition-of-an-underutilised-by-product-from.php

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