Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate

Author:

De Aguiar Saldanha Pinheiro Ana Cristina,Schouten Maria Alessia,Tappi Silvia,Gottardi Davide,Barbieri Federica,Ciccone Marianna,Amadei Solidea,Tylewicz Urszula,Patrignani Francesca,Rocculi Pietro

Funder

Horizon 2020 Framework Programme

Publisher

Elsevier BV

Reference50 articles.

1. Using feed to enhance the color quality of fish and crustaceans;Amaya,2015

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3. The effect of protein hydrolysate on the functional and technological indicators of pate;Balandina;BIO Web of Conferences,2024

4. The impact of thyme, rosemary and basil extracts on the chemical, sensory and microbiological quality of vacuumed packed mackerel balls;Balikçi;Foods,2022

5. Determination of the shelf-life of trout (Oncorhynchus mykiss) raw meat ball that packed under modified atmosphere;Baygar;Pakistan Journal of Nutrition,2008

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