Efecto sobre la calidad de las especies marinas de las operaciones y manipulaciones previas a la conservación en refrigeración

Los alimentos marinos proporcionan constituyentes importantes para la dieta humana, tales como proteínas con alto grado de valor nutricional y digestivas, vitaminas liposolubles (especialmente las vitaminas A y D), microelementos (I, F, Ca, Cu, Zn, Fe, Se, etc.) y ácidos grasos altamente insaturados. De hecho, la fracción grasa de las especies marinas es actualmente objeto de gran atención por su alto contenido en ácidos insaturados de la serie ω3, los cuales han demostrado un papel muy importante en la lucha contra determinadas enfermedades

7 pages, 2 figures

Peer reviewed

Country

Spain

Related Organizations

Spanish National Research Council
Spain

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