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Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with omega 3 Fatty Acids

Title
Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with omega 3 Fatty Acids
Type
Article in International Scientific Journal
Year
2010
Authors
cardoso, c
(Author)
Other
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mendes, r
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
pedro, s
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Journal
Vol. 16
Pages: 31-42
ISSN: 1082-0132
Publisher: SAGE
Scientific classification
FOS: Natural sciences > Chemical sciences
Other information
Authenticus ID: P-003-9BG
Abstract (EN): 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 degrees C and 10 +/- 1 degrees 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 omega 3/omega 6 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.
Language: English
Type (Professor's evaluation): Scientific
Contact: ccardoso@ipimar.pt
No. of pages: 12
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