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

Título:	The effects of fish oil replacement on nutritional and organoleptic qualities of farmed fish
Autores/as:	Rosenlund, Grethe Corraze, Geneviève Izquierdo, Marisol Torstensen, Bente E.
Clasificación UNESCO:	310502 Piscicultura
Palabras clave:	Fish oil replacement Vegetable oil Aquaculture Fish nutrition Seafood, et al.
Fecha de publicación:	2010
Editor/a:	CRC Press (Taylor and Francis Group)
Resumen:	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
Fuente:	Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds / Edited By Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher, p. 487-522
Colección:	Capítulo de libro

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