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Food name Side stream Component group Component Value Unit Description Reference
Bolti Bolti fish Waste compounds pH 6.3 N/A Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Waste compounds pH 6.43 N/A Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Manganese 12.39 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Manganese 0.37 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Magnesium 396.8 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Magnesium 362.11 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Iron 41.27 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Inorganics Iron 43.54 mg/100g DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Proximates Fat 16.05 % DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Bolti Bolti fish Proximates Fat 7 % DM Flesh only Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
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