Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted ∼ 60 ...

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Detalles Bibliográficos
Autores principales: Wu, Haizhou, Forghani, Bita, Abdollahi, Mehdi, Undeland, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9636446/
https://www.ncbi.nlm.nih.gov/pubmed/36345506
http://dx.doi.org/10.1016/j.fochx.2022.100488

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9636446/
https://www.ncbi.nlm.nih.gov/pubmed/36345506
http://dx.doi.org/10.1016/j.fochx.2022.100488

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