Bookcover of Fish imitation "Surimi" from catfish (Clarias gariepinus)
Booktitle:

Fish imitation "Surimi" from catfish (Clarias gariepinus)

Physical, Chemical and Microbiological aspects

VDM Verlag Dr. Müller (2011-03-08 )

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ISBN-13:

978-3-639-34037-2

ISBN-10:
363934037X
EAN:
9783639340372
Book language:
English
Blurb/Shorttext:
Over recent years, there has been a considerable surge in the interest of the nutritional aspects of foods. Much of the population is aware of adverse effects of high levels of fat, calories, cholesterol, and sodium, and the loss of nutritional value of harshly processed foods and the possible health concerns of chemically preserved foods. The trend is towards eating foods that are natural fresh and healthy. Seafood in particular has received considerable attention in recent years because of its nutrition benefits. The interest in unsaturated fats and η-3 fatty acids has increased the popularity of consuming fish and fish products. (Low fat) contain 1-2% fat and oily fish between 5 and 20-30% fat. In general white fish are a rich source of protein, niacin, vitamins B6 and B12, iodine and selenium, and a source of iron, thiamin and riboflavin, while fatty fish are a rich source of protein, niacin, vitamin B6, iodine and selenium. They are a source of iron, zinc, thiamin and riboflavin and extremely rich source of vitamin B12.
Publishing house:
VDM Verlag Dr. Müller
Website:
http://www.vdm-verlag.de
By (author) :
Dr. Rabab El-Said, Dr. Mohamed Negm
Number of pages:
140
Published at:
2011-03-08
Stock:
Available
Category:
Biochemistry, biophysics
Price:
59.00 €
Keywords:
Minced catfish, Surimi, Seafood, washing steps, TVB-N, TBA

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