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

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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Bibliographic Details
Main Authors: Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
high-moisture extrusion cooking
whole fish
underutilised fish
protein fibrillation
meat analogue
Online Access:https://www.mdpi.com/2304-8158/9/11/1541

Internet

https://www.mdpi.com/2304-8158/9/11/1541

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