Abstract:Fortification of mince with PUFA-containing oil is an innovative area in product development. In this study, functional sausages were developed from Rohu mince with different concentrations of cod liver oil (CLO) and evaluated for their physiochemical and fatty acid compositions. Fortification of mince sausage with 4% CLO showed highest gel strength (323.58 g.cm) to the product. The CLO product had a higher n-3/n-6 ratio (1.79-3.65 versus 1.19 in control). The electrophoretic pattern of proteins showed the po… Show more
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