Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
Sign Up to like & getrecommendations! Published in 2021 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.59.01.21.6695
Abstract: SUMMARY Research background It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of… read more here.
Keywords: mackerel; quality; fish cake; atlantic mackerel ... See more keywords
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213321
Abstract: This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure… read more here.
Keywords: quality flavor; fish cake; value; flavor ... See more keywords