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Quality assessment of fish pastes of increased biological value

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Study demonstrates improved fish paste formulations incorporating catfish and pink salmon, suggesting a nutrient-rich offering.

Results showed an improved consistency in organoleptic evaluations for fish pastes with catfish meat.
The new formulations demonstrated higher moisture, protein, and lipid contents compared to control samples.
Evaluation methods included physicochemical analysis and sensory assessments to gauge quality.
Combining catfish, pink salmon, and vegetable ingredients can expand the availability of nutritious fish products.

Bal et al. (2025) studied this question.

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