Enhancing the Quality of Low-Salt Silver Carp (<i>Hypophthalmichthys molitrix</i>) Surimi Gel Using Psyllium Husk Powder: An Orthogonal Experimental Approach
Low-salt surimi production is crucial as it addresses health concerns related to sodium intake while maintaining the quality and shelf-life of seafood products. This research focused on optimizing the gelation conditions for silver carp surimi with the addition of psyllium husk powder at low salt co...
Gorde:
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2024-04-01
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| Saila: | Gels |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2310-2861/10/4/247 |
| Etiketak: |
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