Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. Eight species of freshwater fish (raw, smoked, pickled) were assessed by near infrared spectroscopy (NIRS). The protein content varied between 15.9 an...

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Detalles Bibliográficos
Autores principales: Mielcarek, Konrad, Puścion-Jakubik, Anna, Gromkowska-Kępka, Krystyna J., Soroczyńska, Jolanta, Naliwajko, Sylwia K., Markiewicz-Żukowska, Renata, Moskwa, Justyna, Nowakowski, Patryk, Borawska, Maria H., Socha, Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766919/
https://www.ncbi.nlm.nih.gov/pubmed/33348728
http://dx.doi.org/10.3390/foods9121879

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766919/
https://www.ncbi.nlm.nih.gov/pubmed/33348728
http://dx.doi.org/10.3390/foods9121879

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