A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

Keyphrases

• Burgers 100%
• Sodium Reduction 100%
• Fish Burger 100%
• Freshwater Fish 100%
• Omega-3 100%
• Amazonian Species 100%
• Overall Liking 75%
• Fish Oil 75%
• Microparticles 75%
• Fatty Acid Profile 50%
• Sensory Attributes 50%
• Proximal Composition 50%
• Docosahexaenoic Acid 50%
• Eicosapentaenoic Acid 50%
• Production Process 25%
• Lipid Peroxidation 25%
• Sensory Profile 25%
• Positive Impact 25%
• Sodium Content 25%
• Instrumental Texture 25%
• Oxidative Stability 25%
• Tender 25%
• Composition Content 25%
• Calcium Content 25%
• 9-Point Hedonic Scale 25%
• Fish Fillets Quality 25%
• Fillet 25%
• Prochilodus 25%
• Fish Species 25%
• Amazonian Fish 25%
• Omega-3 Fatty Acids 25%
• Aromatics 25%
• Texture Profile 25%

Food Science

• Fatty Acid Profile 66%
• 9-Point Hedonic Scale 33%
• Texture Profile 33%