Highlights•The quality of fish and fish products will be influenced on each step during the
process as well as by added constituents.•Added or frying fat influences the fatty acid …

Fish products are known to provide high levels of constituents important for the human diet.
At the same time, wild and farmed fish species are highly perishable products, the quality …

This study addressed the fatty acid (FA) composition of canned Atlantic mackerel (Scomber
scombrus). In it, the effect of prior frozen storage (6 months at− 18° C), different packing …

The objective of the work was to formulate, characterize and evaluate the stability of a
product based on white cachama (Piaractus brachypomus). From four lipid sources (pork …

The addition of natural compounds as additives in fish products is increasingly important to
prevent or delay their deterioration. Nowadays, most of the additives used on seafood are …

We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would
affect lipid quality and sensory acceptance after the sardines were later canned. Average …

Based on years of academic and industrial research by an international panel of experts,
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a …

The spoilage of Sous Vide 'SV'cooked salmon stored under refrigeration was studied.
Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at …

The influence of four different filling media (sunflower oil, soybean oil, olive oil and brine) on
the oxidation and lipid quality of canned silver carp was evaluated. Hydrolytic rancidity …

Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored
during frozen storage at− 25° C of raw (up to 18 months) and cooked products. Samples …