Nutritional value of fish soup from cultured brook trout (Salvelinus fontinalis, Mitchill, 1814)
UKRAINIAN FOOD JOURNAL, vol.10, no.1, pp.112-123, 2021 (ESCI, Scopus)
- Publication Type: Article / Article
- Volume: 10 Issue: 1
- Publication Date: 2021
- Doi Number: 10.24263/2304-974x-2021-10-1-10
- Journal Name: UKRAINIAN FOOD JOURNAL
- Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
- Page Numbers: pp.112-123
- Keywords: Brook trout, Fish, Soup, Fatty acid, Mineral, Nutritional value, FATTY-ACID-COMPOSITION, CAROTENOIDS, QUALITY
- Karadeniz Technical University Affiliated: Yes
Abstract
Introduction. The aim of this study is to estimate the nutritional value of fish soup from cultured brook trout in terms of a healthy diet for human consumption.