Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

Abstract The current study aimed to optimize the process for ready‐to‐eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum‐dried. The results show that...

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Bibliographic Details
Main Authors: Nazir Ahmad, Abid Hussain, Sipper Khan, Sameh A. Korma, Ghulam Hussain, Rana Muhammad Aadil, Rabia Siddique, Anwar Ali, Umair Shabbir, Ahsan Ul Haq, Muhammad Faisal Manzoor, Azhari Siddeeg
Format: Article
Language:English
Published: Wiley 2021-05-01
Series:Food Science & Nutrition
Subjects:
extruded fish powder
fatty acids
peroxide value
vacuum drying
Online Access:https://doi.org/10.1002/fsn3.2236

Internet

https://doi.org/10.1002/fsn3.2236

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