Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)

The effects of Asian sea bass (<i>Lates calcarifer</i>) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (<i>w</i>/<i>w</i>) on properties of threadfin bream (<i>Nemipterus</i> sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced exp...

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Detalhes bibliográficos

Principais autores:	Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-04-01
Colecção:	Foods
Assuntos:	fish bone bio-calcium threadfin bream surimi gel properties sensory microstructure
Acesso em linha:	https://www.mdpi.com/2304-8158/10/5/976
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