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...

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Bibliographic Details
Main Authors: Muhammad Ali, Muhammad Imran, Muhammad Nadeem, Muhammad Kamran Khan, Muhammad Sohaib, Hafiz Ansar Rasul Suleria, Reeja Bashir
Format: Article
Language:English
Published: BMC 2019-01-01
Series:Lipids in Health and Disease
Subjects:
TPC
Online Access:http://link.springer.com/article/10.1186/s12944-019-0982-y