QR kód

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...

Celý popis

Uloženo v:
Hlavní autoři: Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2021-04-01
Edice:Foods
Témata:
fish bone bio-calcium
threadfin bream
surimi
gel properties
sensory
microstructure
On-line přístup:https://www.mdpi.com/2304-8158/10/5/976
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky