Effects of Transglutaminase on the Gel Properties of Indonesian Catfish Surimi Using Response Surface Methodology

Surimi is a myofibrillar fish protein, extracted mainly from marine fish, which is commonly used to produce fish balls, crab imitation products, and various other seafood substitutes. However, finding an alternative fish from freshwater, such as freshwater catfish, is important, although its drawbac...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Ida Royanti, Dewi Nandyawati, Renny Primasari Gustia Putri, Ambar Dwi Kusumasmarawati, Kharis Yohan Abidin, Molina Indah Pradiva, Rizky Aulia Prasasti Dewi, Amanda Dwi Gebrina, Heri Purwoto, Erma Widyasti
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Kementerian Kelautan dan Perikanan 2025-10-01
Cyfres:Squalen
Pynciau:
surimi
catfish
gel properties
transglutaminase
Mynediad Ar-lein:https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/1027
Tagiau: Ychwanegu Tag
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