Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil
The non-sterilized cooked cod liver has been used as a novelty in the technology of culinary and making of sausage products. This cod liver has been cooked using microwave processing. The semi-finished cod liver oil separated during such microwave treatment has been also used for preparing such production. As for cooked boiled sausages, pork heart and venison have also been used in the composition with a view to enrich the nutritional value.
 Powers, M., Scheule, B., Israeli, A., Gordon, K., Powers, M. (2017). College students’ health attitudes, perceptions of restaurant menu items, and purchase intentions. Journal of Foodservice Business Research, vol. 20(4), pp. 464–488.
 Rebezov, M., Zinina, O. (2015). Functional-techno-logical indices of combined meat minced halffinished goods from the ferment raw material. 7th International Symposium on Recent Advances in Food Analysis. Prague: Prague Press, p. 363.
 Blasbalg T., Hibbeln J., Ramsden C., Majchrzak S. et al. (2015). Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century. Am. J. Clin. Nutr., vol. 93, pp. 950–962.
 Gruenwald, J., Graubaum, HJ., Harde, A.(2002). Effect of cod liver oil on symptoms of rheumatoid arthritis. Advances in Therapy, vol. 19(2), pp. 101–107.
 Ormarsson, O., Geirsson, T., Bjornsson, E., Jonsson, T., Moller, P., Loftsson, T., Stefansson, E. (2012). Clinical Trial: Marine Lipid Suppositories as Laxatives. Marine Drugs, vol. 10(9), pp. 2047–2054.
 Seong, P. et al. (2014). Characterization of Edible Pork By-Products By Means of Yield and Nutritional Composition. Korean Journal for Food Science of Animal Resources, vol. 34(3), pp. 297–306.
 Decker E., Park Y. (2015). Healthier meat products as functional foods. MeatSci., vol. 86, pp. 49–55.
 Irshad, A., Sharma, B. (2015). Abattoir By-Product Utilization for Sustainable Meat Industry: A Review. Journal of Animal Production Advances, vol. 5(6), pp. 681–696.
 Keeton, J. (1994). Low-fat meat products - technological problems with processing. Meat Science, vol. 36(1-2), pp. 261–276.
 Ireland T. (2017). The artificial meat factory - the science of your synthetic supper. Manufacturing meat in vitro, pp. 3–6.
 Richter Reis, F. (2017). Novel Blanching Techniques. In: Richter Reis F. (eds) New Perspectives on Food Blanching. Springer, Cham.
 Jacobsen, C., Skall Nielsen, N., Frisenfeldt Horn, A., Moltke Sorensen, A-D. (2013). Food Enrichment with Omega-3 Fatty Acids. Woodhead Publishing.
 Gratzfeld-Huesgen, A. (1997). Analysis of hydrolyzed fatty acids in dietary fat using HPLC. Agilent technologies, Publication number 5966-0635E, p. 2.
 Chakrabarty, M. (2003). Chemistry and Technology of Oils and Fats. Allied Publishers Pvt. Ltd.
 Ilievska, B., Loftsson, T., Hjalmarsdottir, M., Asgrimsdottir, G. (2016). Topical Formulation Comprising Fatty Acid Extract from Cod Liver Oil: Development, Evaluation and Stability Studies. Marine Drugs, vol. 14(6), p. 105.