Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (<i>n</i> = 4) consisted of pork pâtés, I experimental group (<i>n</i> = 6) of pâtés with 20% additi...

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Bibliographic Details
Main Authors: Piotr Skałecki, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Ewa Poleszak, Małgorzata Dmoch
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Applied Sciences
Subjects:
pâtés
fish
physicochemical properties
sensory properties
fatty acids
oxidative stability
Online Access:https://www.mdpi.com/2076-3417/11/1/188

Internet

https://www.mdpi.com/2076-3417/11/1/188

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