Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFA), namely eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive ageing. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quino...

Full description

Bibliographic Details
Main Authors: Jorge Valentim, Cláudia Afonso, Romina Gomes, Ana Gomes-Bispo, José A.M. Prates, Narcisa M. Bandarra, Carlos Cardoso
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Heliyon
Subjects:
Colour
Culinary treatment
Polyene index
Scomber colias
Storage stability
Texture
Online Access:http://www.sciencedirect.com/science/article/pii/S240584402403202X

Internet

http://www.sciencedirect.com/science/article/pii/S240584402403202X

Similar Items