Essential fatty acids composition and oxidative stability of frozen minced carp meat
نویسندگان
چکیده
This study aimed to introduce minced common carp (Cyprinus caprio L.) meat as a nutritional valuable by-product from filleting. research was focused on fatty acid composition and considered its sensitivity oxidation during frozen storage (−20°C). Additionally, copper chloride used magnify possible reactions. A better understanding of quality deterioration could help promote the usage this underestimated by-product. The utilization for human consumption be useful way increase aquaculture economy sustainability. profile showed favorable content essential acids, well beneficial ratio ω-3/ω-6 polyunsaturated acids. Furthermore, 4 months (−20°C), no significant changes were detected in composition. Negligible observed lipids proteins. value stability shown.
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2022
ISSN: ['1532-2386', '1094-2912']
DOI: https://doi.org/10.1080/10942912.2022.2030751