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

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Authors

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

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.

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Published

2011-05-01

How to Cite

Manna, P., Dora, K. C., Chowdhury, S., & Banerjee, S. P. (2011). Storage Study of Fish Sausage Prepared from Marine Cat Fish {<I>Aurius</I> Sp) at -7&#176;c. The Indian Journal of Nutrition and Dietetics, 48(5), 214–221. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4671

Issue

Volume 48, Issue 5, May 2011

Section

Original Articles

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