The Indian Journal of Nutrition and Dietetics

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Storage Study of Fish Sausage Prepared from Marine Cat Fish {Aurius Sp) at -7°c


Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, India
     

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Fish is a top-of-the-line nutrient-dense food. Fish and fish products offer an identicai source of omega-3 LCPs (iong-chain polyunsaturated fatty acids). LCPs are key building blocks in the brain. Decosahexaenoic acid (DMA) and elcosapentaenoic acid (EPA) are important structural components of brain cell membranes.
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  • Storage Study of Fish Sausage Prepared from Marine Cat Fish {Aurius Sp) at -7°c

Abstract Views: 253  |  PDF Views: 0

Authors

P. Manna
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, India
K. C. Dora
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, India
S. Chowdhury
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, India
S. P. Banerjee
Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, India

Abstract


Fish is a top-of-the-line nutrient-dense food. Fish and fish products offer an identicai source of omega-3 LCPs (iong-chain polyunsaturated fatty acids). LCPs are key building blocks in the brain. Decosahexaenoic acid (DMA) and elcosapentaenoic acid (EPA) are important structural components of brain cell membranes.