Fish Fillet: White Versus Red, Structure and Nutritional Composition
Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences be...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2024-01-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/132751 |
| _version_ | 1797197093342806016 |
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| author | Rose Omidvar Michael Sipos Razieh Farzad |
| author_facet | Rose Omidvar Michael Sipos Razieh Farzad |
| author_sort | Rose Omidvar |
| collection | DOAJ |
| description |
Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of the heat on the muscle are provided.
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| first_indexed | 2024-04-24T06:38:29Z |
| format | Article |
| id | doaj.art-27e2b3cbb2044e50be3ae42fc746c012 |
| institution | Directory Open Access Journal |
| issn | 2576-0009 |
| language | English |
| last_indexed | 2024-04-24T06:38:29Z |
| publishDate | 2024-01-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj.art-27e2b3cbb2044e50be3ae42fc746c0122024-04-23T04:26:09ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092024-01-0120241Fish Fillet: White Versus Red, Structure and Nutritional CompositionRose Omidvar0Michael Sipos1Razieh Farzad2University of FloridaUniversity of FloridaUniversity of Florida Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of the heat on the muscle are provided. https://journals.flvc.org/edis/article/view/132751fish filletwhite fishred fishpink fishmacronutrientsmicronutrient |
| spellingShingle | Rose Omidvar Michael Sipos Razieh Farzad Fish Fillet: White Versus Red, Structure and Nutritional Composition EDIS fish fillet white fish red fish pink fish macronutrients micronutrient |
| title | Fish Fillet: White Versus Red, Structure and Nutritional Composition |
| title_full | Fish Fillet: White Versus Red, Structure and Nutritional Composition |
| title_fullStr | Fish Fillet: White Versus Red, Structure and Nutritional Composition |
| title_full_unstemmed | Fish Fillet: White Versus Red, Structure and Nutritional Composition |
| title_short | Fish Fillet: White Versus Red, Structure and Nutritional Composition |
| title_sort | fish fillet white versus red structure and nutritional composition |
| topic | fish fillet white fish red fish pink fish macronutrients micronutrient |
| url | https://journals.flvc.org/edis/article/view/132751 |
| work_keys_str_mv | AT roseomidvar fishfilletwhiteversusredstructureandnutritionalcomposition AT michaelsipos fishfilletwhiteversusredstructureandnutritionalcomposition AT raziehfarzad fishfilletwhiteversusredstructureandnutritionalcomposition |