Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption

Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption

To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowle...

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Bibliographic Details
Main Authors: Moona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, Tanja Kakko, Sari Mäkinen, Sanni Kivinen, Ella Aitta, Kati Väkeväinen, Heikki Aisala
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
fish by-products
lipid oxidation
functional properties
generic descriptive analysis
volatile compounds
nutritional value
Online Access:https://www.mdpi.com/2304-8158/12/5/966

Internet

https://www.mdpi.com/2304-8158/12/5/966

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