Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from <i>Liza ramada</i> and <i>Mugil cephalus</i>

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from <i>Liza ramada</i> and <i>Mugil cephalus</i>

Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet <i>Mugil cephalus</i> and the thinlip grey mullet <i>Liza ramada</i> are the main cultured grey...

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Bibliographic Details
Main Authors: Francesco Corrias, Alessandro Atzei, Angelica Giglioli, Viviana Pasquini, Alessandro Cau, Piero Addis, Giorga Sarais, Alberto Angioni
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
bottarga
salting-out
food processing
lipid composition
squalene
metals
Online Access:https://www.mdpi.com/2304-8158/9/10/1408

Internet

https://www.mdpi.com/2304-8158/9/10/1408

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