Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white fish protein hydrolysate p...

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Detalles Bibliográficos
Autores principales: Gómez-Guillén, María Carmen, Pérez-García, Selene, Alemán, Ailén, López-Caballero, María Elvira, Sotelo, Carmen G., Montero, María Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252189/
https://www.ncbi.nlm.nih.gov/pubmed/37297516
http://dx.doi.org/10.3390/foods12112272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252189/
https://www.ncbi.nlm.nih.gov/pubmed/37297516
http://dx.doi.org/10.3390/foods12112272

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