Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize qualitative changes, the amount of peroxides (PV), seco...

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Detalles Bibliográficos
Autores principales: Bienkiewicz, Grzegorz, Tokarczyk, Grzegorz, Czerniejewska–Surma, Barbara, Suryn, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6920263/
https://www.ncbi.nlm.nih.gov/pubmed/31879706
http://dx.doi.org/10.1016/j.heliyon.2019.e02964

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6920263/
https://www.ncbi.nlm.nih.gov/pubmed/31879706
http://dx.doi.org/10.1016/j.heliyon.2019.e02964

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