Ready-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at -18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, colour, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 ones (P < 0.05). Overall, R2 (more trout), better preserved its characteristics and oxidizability than R1.
Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking / HUSEIN Y., SECCI G., MANCINI S., ZANONI B., PARISI G.. - In: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY. - ISSN 1547-0636. - STAMPA. - 29:(2020), pp. 207-217. [10.1080/10498850.2019.1708834]
Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking
HUSEIN Y.Writing – Original Draft Preparation
;SECCI G.;ZANONI B.Membro del Collaboration Group
;PARISI G.
Funding Acquisition
2020
Abstract
Ready-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at -18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, colour, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 ones (P < 0.05). Overall, R2 (more trout), better preserved its characteristics and oxidizability than R1.
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