Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Balti...

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Detalles Bibliográficos
Autores principales: Nisov, Anni, Aisala, Heikki, Holopainen-Mantila, Ulla, Alakomi, Hanna-Leena, Nordlund, Emilia, Honkapää, Kaisu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692608/
https://www.ncbi.nlm.nih.gov/pubmed/33114534
http://dx.doi.org/10.3390/foods9111541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692608/
https://www.ncbi.nlm.nih.gov/pubmed/33114534
http://dx.doi.org/10.3390/foods9111541

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