Articles
What quality for fish products?
Abstract
Fish and fish products bring together many different species from various environments (water quality, temperature, salinity…). Moreover, they include captured wild animals taken from their natural environment, and reared fish. The proportion of fish from breeding in global production is increasing throughout the world but in France it remains quantitatively limited. Fish products may present some sanitary issues but are greatly appreciated for their nutritional qualities especially due to their high ω3 fatty acids content. Their organoleptic qualities are diversified and are used in many kinds of preparations allowing fish products to contribute to animal protein culinary diversity.
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