Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white fish protein hydrolysate p...

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Bibliographic Details
Main Authors: María Carmen Gómez-Guillén, Selene Pérez-García, Ailén Alemán, María Elvira López-Caballero, Carmen G. Sotelo, María Pilar Montero
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
fish valorisation
fish oil entrapment
ω-3 fatty acids
functional food
ready-to-eat
sustainable production
Online Access:https://www.mdpi.com/2304-8158/12/11/2272

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