2021•Meat ScienceOpen access

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

Juan D. Rios‐Mera, Erick Saldaña, Iliani Patinho, Miriam Mabel Selani, Carmen J. Contreras‐Castillo

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Key concepts: Chewiness, Food science, Polyunsaturated fatty acid, Fish oil, Chemistry, Inulin, Long chain, Fish <Actinopterygii>

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Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics — Research Paper | ScholarLens