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Swiss salmon roe: from a by-product to a culinary product rich in polyunsaturated fatty acids

Swiss salmon roe: from a by-product to a culinary product rich in polyunsaturated fatty acids

The preparation of a food product source of fatty acids using the salmon roe, which is rich in essential polyunsaturated fatty acids such as EPA and DHA, but are often thrown away. The oven-drying was set at below 50°C to avoid oxidation of fatty acids. Nutritional values analyses were carried out by a laboratory and daily product shelf-life tests were conducted. The best conservation method was in a dry environment in a container. Analysis showed the presence of various fatty acids in the product; EPA and DHA were able to be maintained, even though vulnerable to heat. However, the temperature has to be raised to prevent microbial growth and to have a good digestibility of the product. It was proved that a food by-product can be reused and can contribute to a complete nutritional diet.

Aki Giulia Bücher

18 years

Stand10
ProjectBiology-10
CountrySwitzerland

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