$Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets$

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted ∼ 60 ...

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Bibliographic Details
Main Authors:	Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Series:	Food Chemistry: X
Subjects:	Clupea harengus Fish by-products, side streams Fatty acids Amino acids Minerals Vitamins
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522002863

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