Nutritional Stability and Sensory Quality of Fish Chips Made from Recovered Thai Pangas (Pangasianodon hypophthalmus) Mince During Extended Storage: Changes in the Nutritional Parameters of Fish Chips

This study aimed to develop chips from (Thai pangas (Pangasianodon hypophthalmus) fish filleting discards  and evaluate their nutritional stability during storage at 28-32°C. The chips were made with 40% recovered mince, 22.5% rice bran, and 20% mashed potatoes. Nutritional parameters, including moi...

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Veröffentlicht in:	Fishery technology 2024-07, Vol.61 (3)
Hauptverfasser:	Hossain, Ismail, Fatema Hoque Shikha, Umme Habiba Sweety, Nafis Tasneem Binti, Mst Prianka Jahan, Muhammad Mehedi Hasan
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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