Abstract
The aim of the study was to investigate and compare the nutritional value of raw and processed fillets (marinated and smoked) of whitefish from Bolsena Lake (Italy). The study was carried out in collaboration with the “Lago vivo” Fisherman Cooperative using 40 whitefish caught by net. The chemical composition showed increased nutrient (protein, lipid and carbohydrate) concentration with processing due to dehydration. Regarding the fatty acid profile of fillets, marinating was associated with higher levels of n-6 PUFAs, whereas the smoked and raw fillets showed higher concentrations of ?-linolenic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Whitefish ?llets were characterized by high nutritional value and good oxidative stability, mainly as smoked products.
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