Czech J. Food Sci., 2015, 33(5):431-440 | DOI: 10.17221/35/2015-CJFS

Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processingFood Analysis, Food Quality and Nutrition

Sabine SAMPELS, Tomáš ZAJÍC, Jan MRÁZ
University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocoenoses, Institute of Aquaculture, České Budějovice, Czech Republic

The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pâté were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 g product in the barbecue sausage, hot dog, Vienna sausage and pâté, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA.

Keywords: n-3 fatty acids; human nutrition; EPA; DHA; sausages; pâté

Published: October 31, 2015  Show citation

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SAMPELS S, ZAJÍC T, MRÁZ J. Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing. Czech J. Food Sci. 2015;33(5):431-440. doi: 10.17221/35/2015-CJFS.
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