Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product
In this research, application of prebiotic inulin compound in edible coating of fish fillet and its impact on the functional properties of the product was studied. Rainbow fillet was coated by 5% alginate and inulin in concentrations of 0, 10, 20, 30 and 40% (w/w). After deep frying, sensory propert...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Persa |
| Udgivet: |
Research Institute of Food Science and Technology
2016-09-01
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| Serier: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Fag: | |
| Online adgang: | http://journals.rifst.ac.ir/article_68124_ac63f81e2ab4015fafbab076f9bd12fe.pdf |
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