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Composition and physicochemical characteristics of smoked and marinated fish available on the Spanish market

Composition and physicochemical characteristics of smoked and marinated fish available on the Spanish market

Alimentacion, Equipos y Tecnologia 24(202): 105-110

Samples of smoked and marinated fish products were analysed for physicochemical properties including proximate composition, energy value, contents of minerals, salt and sucrose, aw, pH, water retention and colour values. Samples analysed included 10 smoked fish species (anchovies, eels, herrings, tuna, bass, palometa, swordfish, cod, trout, salmon) and 2 brands of marinated salmon.

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