Increasing the Omega-3 Content of Traditional Meat Products by the Addition of an Underutilised By-Product from Fish Processing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F15%3A43888853" target="_blank" >RIV/60076658:12520/15:43888853 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-431.pdf" target="_blank" >http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-431.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Increasing the Omega-3 Content of Traditional Meat Products by the Addition of an Underutilised By-Product from Fish Processing
Original language description
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pate were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 gproduct in the barbecue sausage, hot dog, Vienna sausage and pate, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
431-440
UT code for WoS article
000361621700006
EID of the result in the Scopus database
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