Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant−based polyphenolic optimal extracts
Abstract Background Fish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritiona...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
BMC
2019-01-01
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Series: | Lipids in Health and Disease |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s12944-019-0982-y |