A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

This study aimed to formulate burgers made from three Amazonian fish species: <i>pacu (Pyaractus brachypomus)</i>, <i>boquichico (Prochilodus nigricans)</i>, and <i>bujurqui (Chaetobranchus flavescens)</i>, focusing on sodium reduction and fortification with fish...

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Bibliographic Details
Main Authors: Alexander Iman, Juan D. Rios-Mera, Estefany Rengifo, Flavia Palomino, Rafael Vela-Paredes, Jessy Vásquez, Dora Enith García de Sotero, Erick Saldaña, Raúl Siche, Fernando Tello
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
fish products
omega 3
sodium reduction
microencapsulation
oxidative stability
Online Access:https://www.mdpi.com/2304-8158/13/4/565

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https://www.mdpi.com/2304-8158/13/4/565

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