Development of a novel, fermented and dried saithe and salmon product

The northern European dry-cured meat sausage technique was used to produce a fermented and dried product from fish with a high content of polyunsaturated (PUFA) omega-3 fatty acids. Different ratios of salmon (the fatty fish) and saithe (the lean fish) with or without milk protein-based ingredients...

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Veröffentlicht in:	Innovative food science & emerging technologies 2007-06, Vol.8 (2), p.163-171
Hauptverfasser:	Nordvi, Berit, Egelandsdal, Bjørg, Langsrud, Øyvind, Ofstad, Ragni, Slinde, Erik
Format:	Artikel
Sprache:	eng
Schlagworte:	Dry-cured sausage Drying Fermentation Fish product Lactobacillus sakei Omega-3 Polyunsaturated fat Saithe Salmon Salmonidae
Online-Zugang:	Volltext
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