Nutritional Quality,Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking |
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| Authors: | Yara Husein Giulia Secci Simone Mancini Bruno Zanoni |
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| Affiliation: | 1. Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy;2. Department of Veterinary Sciences, University of Pisa, Pisa, Italy |
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| Abstract: | ABSTRACTReady-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, color, 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 (P < .05). Overall, R2 (more trout) better preserved its characteristics and oxidizability than R1. |
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| Keywords: | European sea bass rainbow trout baking PUFA antioxidant capacity |
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