Millet flour as a potential ingredient in fish sausage for health and sustainability-Reference-Cited by-同舟云学术

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Millet flour as a potential ingredient in fish sausage for health and sustainability

Published:2024 Issue:4 Volume:2 Page:1088-1100
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Elavarasan Krishnamoorthy¹^ORCID,Malini Mathew¹,Ninan George¹,Ravishankar C. N.²,Dayakar B. R.³

Affiliation:

1. ICAR-Central Institute of Fisheries Technology, Willingdon Island, Kochi, Kerala 682029, India

2. ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400061, India

3. ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad-500 030, India

Abstract

A sustainable food product, ‘Fish-millet sausage’, suitable for nutritional intervention programs to achieve SDG-2 was developed using 9 varieties of millet. Millet-added sausages had better textural and sensory acceptability.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00067F

Reference67 articles.

1. Fish as an alternative protein – A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets

2. FAO , Towards Blue Transformation , Rome , 2022

3. Environmental performance of blue foods

4. Value‐added products from underutilized fish species

5. Development of a healthy low-fat fish sausage containing dietary fibre

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