{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:52:50Z","timestamp":1777643570047,"version":"3.51.4"},"reference-count":44,"publisher":"SAGE Publications","issue":"1","license":[{"start":{"date-parts":[[2010,2,1]],"date-time":"2010-02-01T00:00:00Z","timestamp":1264982400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2010,2]]},"abstract":"<jats:p>\n                    Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 \u00b1 1\n                    <jats:sup>\u00b0<\/jats:sup>\n                    C and 10 \u00b1 1 \u00b0C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w\/w) in one group and 2.7% (w\/w) plus 2.9% (w\/w) cod liver oil (CLO) in the other. CLO products had a higher \u03c93\/\u03c96 ratio (0.54 \u00b1 0.02 versus 0.08 \u00b1 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p \u2264 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.\n                  <\/jats:p>","DOI":"10.1177\/1082013209352915","type":"journal-article","created":{"date-parts":[[2010,4,16]],"date-time":"2010-04-16T20:35:09Z","timestamp":1271450109000},"page":"31-42","source":"Crossref","is-referenced-by-count":11,"title":["Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with \u03c93 Fatty Acids"],"prefix":"10.1177","volume":"16","author":[{"given":"C.","family":"Cardoso","sequence":"first","affiliation":[{"name":"Instituto Nacional de Recursos Biologicos, I.P. - INRB\/IPIMAR, Av. de Bras\u00edlia 1449-006, Lisboa, Portugal,"}]},{"given":"R.","family":"Mendes","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Recursos Biologicos, I.P. - INRB\/IPIMAR, Av. de Bras\u00edlia 1449-006, Lisboa, Portugal"}]},{"given":"S.","family":"Pedro","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Recursos Biologicos, I.P. - INRB\/IPIMAR, Av. de Bras\u00edlia 1449-006, Lisboa, Portugal"}]},{"given":"P.","family":"Vaz-Pires","sequence":"additional","affiliation":[{"name":"Instituto de Ci\u00eancias Biom\u00e9dicas de Abel Salazar, Largo Profesor Abel Salazar, 2, 4099-003 Porto and CMAR \u2014 Centro Interdisciplinar de Investiga\u00e7\u00e3o Marinha e Ambiental, Rua dos Bragas 289, 4050-123 Porto, Universidade do Porto, Portugal"}]},{"given":"M.L.","family":"Nunes","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Recursos Biologicos, I.P. - INRB\/IPIMAR, Av. de Bras\u00edlia 1449-006, Lisboa, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2010,4,16]]},"reference":[{"key":"atypb1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1444-2906.2005.01011.x"},{"key":"atypb2","doi-asserted-by":"publisher","DOI":"10.1080\/10408399009527518"},{"key":"atypb3","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.08.043"},{"key":"atypb4","volume-title":"Product sheet","author":"Anonymous","year":"2004"},{"key":"atypb5","volume-title":"Certificate of analysis","author":"Anonymous","year":"2006"},{"key":"atypb6","volume-title":"Official methods of analysis of the AOAC","author":"Aoac","year":"1984","edition":"14"},{"key":"atypb7","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2007.02.026"},{"key":"atypb8","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-999-0105-4"},{"key":"atypb9","doi-asserted-by":"publisher","DOI":"10.1139\/o59-099"},{"key":"atypb10","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(89)90828-3"},{"key":"atypb11","doi-asserted-by":"publisher","DOI":"10.1079\/PNS19960069"},{"key":"atypb12","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1979.tb00856.x"},{"key":"atypb13","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.01231.x"},{"key":"atypb14","doi-asserted-by":"publisher","DOI":"10.1080\/10498850801891249"},{"key":"atypb15","doi-asserted-by":"publisher","DOI":"10.1002\/1438-9312(200008)102:7<472::AID-EJLT472>3.0.CO;2-Z"},{"key":"atypb16","volume-title":"Control of fish quality","author":"Connell J.J.","year":"1975"},{"key":"atypb17","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740540402"},{"key":"atypb18","doi-asserted-by":"publisher","DOI":"10.1016\/S1381-1177(02)00203-5"},{"key":"atypb19","doi-asserted-by":"publisher","DOI":"10.1016\/S0956-7135(96)00079-5"},{"key":"atypb20","doi-asserted-by":"publisher","DOI":"10.1080\/096374899101409"},{"key":"atypb21","doi-asserted-by":"publisher","DOI":"10.1161\/01.CIR.0000038493.65177.94"},{"key":"atypb22","doi-asserted-by":"publisher","DOI":"10.1300\/J030v15n03_05"},{"key":"atypb23","volume-title":"Dietary fibre in health and disease","author":"Kritchevsky D.","year":"1995"},{"key":"atypb24","unstructured":"Lanier T.C., Martin R.E. and Bimbo A.P. 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