Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)
(18/04/2022)
In connection with the severe deficiencies of EPA and DHA in the human diet, the industry should provide inexpensive fish
products that are characterized by the appropriate lipid quality. The influence of the technological process on true retention rate
of EPA and DHA, indicators of lipid oxidation and physical properties, of canned smoked sprat in oil was investigated. It was
assumed that the double dose of heat during the technological process (smoking/sterilization) can significantly affect the quality
of lipids. The study was carried out on fresh fish and after frozen storage. After smoking, the percentage of EPA and DHA in
lipids did not change
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Tác giả: Zdzisław Domiszewski and Sylwia Mierzejewska |
Số trang: 12 |
Lĩnh vực: Hóa học |
Năm XB: 2021 |
Loại tài liệu: Bài Báo
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