ABSTRACT Ready-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at −18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, color, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 (P < .05). Overall, R2 (more trout) better preserved its characteristics and oxidizability than R1.

中文翻译：

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即食鱼产品的营养品质、物理特性和脂质稳定性在冷冻储存和烤箱烹饪过程中得以保持

摘要 即食清洁标签产品的配方基于机械分离的欧洲鲈鱼和虹鳟鱼的两种比例（50:50 和 30:70，R1 和 R2）。R1 和 R2，生的和烤箱烤的，在 -18°C 下 90 天内在近似和脂肪酸 (FA) 组成、剪切力、pH、颜色和脂质氧化性方面保持稳定。生的和熟的 R1 和 R2 富含蛋白质 (13.76 g/100 g) 和不饱和 n3 FA。原始 R2 的剪切力和 b* 高于 R1 (P < .05)。总体而言，R2（更多鳟鱼）比 R1 更好地保留了其特性和氧化性。