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Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, <i>w/w</i>) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both SPI and CP enhanced the rheological properties of surimi pastes during heating, as indicated...

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Principais autores: Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2022-10-01
סדרה:Foods
נושאים:
protein additive
soy protein isolate
cricket powder
mackerel
surimi
gel
גישה מקוונת:https://www.mdpi.com/2304-8158/11/21/3445
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