Journal ArticleDOI
Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids
Reads0
Chats0
TLDR
Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2±1 °C and 10 ± 1 °C, and all groups presented acceptable sensory scores and no microbiological growth.Abstract:
Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 ± 1 °C and 10 ± 1 °C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w/w) in one group and 2.7% (w/w) plus 2.9% (w/w) cod liver oil (CLO) in the other. CLO products had a higher ω3/ω6 ratio (0.54 ± 0.02 versus 0.08 ± 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p ≤ 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.read more
Citations
More filters
Journal ArticleDOI
Food ingredients as anti-obesity agents: a review.
L. Trigueros,S. Peña,A. V. Ugidos,Estrella Sayas-Barberá,José Ángel Pérez-Álvarez,Esther Sendra +5 more
TL;DR: This review intends to offer an overview of the present situation of the anti-obesity agents currently used in dietary therapy as well as some functional food ingredients with potentially anti-OBesity effects.
Journal ArticleDOI
New Alternatives in Seafood Restructured Products
TL;DR: In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products.
Certificate of Analysis for the Sand
Paul Dunne,Sally Bodo +1 more
TL;DR: An introduction to procedures in scientific and medical testing laboratories for conducting non-instrumental tests on samples and elements of the certificate of analysis for a sand sample are explained.
Journal ArticleDOI
Technological Effect and Nutritional Value of Dietary Antioxidant Fucus Fiber Added to Fish Mince
TL;DR: In this paper, the technological effect of antioxidant dietary fiber (AODF) from Fucus vesiculosus added to minced horse mackerel (Trachurus trachurus) during frozen storage was tested.
Journal ArticleDOI
Manufacture of Biquara (Haemulon Plumierii - Lacepède, 1801) Fishburger with Addition of Wheat Bran
Lito Jorge Raúl,Isabelly Barbosa de Araújo,Raphael Cordeiro Barbosa,Maria Inês Sucupira Maciel,Neide Kazue Sakugawa Shinohara,Paulo Roberto Campagnoli de Oliveira Filho +5 more
TL;DR: The biquara fillets have a potential for the elaboration of fishburgers with the addition of 2% WB, once the products presented suitable physicochemical composition, sensory acceptance, and hygienic sanitary control according to the current national legislation.
References
More filters
Journal ArticleDOI
A rapid method of total lipid extraction and purification.
E. G. Bligh,W. J. Dyer +1 more
TL;DR: The lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials that has been applied to fish muscle and may easily be adapted to use with other tissues.
Journal ArticleDOI
Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease
TL;DR: Evidence from epidemiological studies and RCTs will be reviewed, and recommendations reflecting the current state of knowledge will be made with regard to both fish consumption and omega-3 fatty acid (plant- and marine-derived) supplementation.
Journal ArticleDOI
Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: diet and reinfarction trial (dart)
Michael Leslie Burr,J. F. Gilbert,R. M. Holliday,Peter Creighton Elwood,Ann M. Fehily,S. Rogers,P. M. Sweetnam,N. M. Deadman +7 more
TL;DR: A modest intake of fatty fish (two or three portions per week) may reduce mortality in men who have recovered from MI.