The Effects of Varying Heat Treatments on Lipid Composition during Pelagic Fishmeal Production
The study aimed to provide insight into the lipid quality of pelagic fishmeal and fish oil processing of mackerel and herring cut-offs, and the effect of temperature changes in the cooker (85–95 °C) during production. Samples were collected after each processing step at a traditional processing line...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/9/1142 |