The effects of fish oil replacement on nutritional and organoleptic qualities of farmed fish

Title:	The effects of fish oil replacement on nutritional and organoleptic qualities of farmed fish
Authors:	Rosenlund, Grethe Corraze, Geneviève Izquierdo, Marisol Torstensen, Bente E.
UNESCO Clasification:	310502 Piscicultura
Keywords:	Fish oil replacement Vegetable oil Aquaculture Fish nutrition Seafood, et al
Issue Date:	2010
Publisher:	CRC Press (Taylor and Francis Group)
Abstract:	The quality of seafood can be characterized by physical aspects like product freshness ans appearance, and by nutritional and organoleptic properties. Replacing fish oils with vegetable oils will affect the nutrient composition of lipids and lipid-soluble nutrients as well as decrease the levels of persistent organic pollutants. How these changes affect health benefits by eating fish, as well as the effects of replacing fish oils with vegetable oils on the organoleptic and physical properties of fish fillets, will be addressed in this chapter.
URI:	http://hdl.handle.net/10553/51871
ISBN:	9781439808627
DOI:	10.1201/9781439808634
Source:	Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds / Edited By Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher, p. 487-522
Appears in Collections:	Capítulo de libro

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