Potential application of () and ( spp.) fish paste for the development of a (liver loaf) fish product: Physicochemical and functional properties.

This study investigated the potential use of fish paste from two pelagic species ( or in Colombia and sp. or in Colombia), either separately or combined, as a substitute for external fat sources in a product. Three stages were analyzed, evaluating biometric proportions, body performance, and meat batters containing different concentrations of fish pastes.