Quality characteristics of mackerel tuna (Euthynnus affinis) burger formulated with tapioca flour and Kappaphycopsis cottonii powder as binding agents

Abstract The texture’s consistency of fish burger products has become the main concern in seafood manufacture to satisfy consumer’s expectations. In this present work, tapioca flour at concentration of 4% and 6% (w/w) and Kappaphycopsis cottonii powder at level of 0%, 2%, and 4% (w/w) were substitut...

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Автори:	Diah Ikasari, Theresia Dwi Suryaningrum, Endang Mindarwati, Rodiah Nurbaya Sari, Hari Eko Irianto, Suryanti Suryanti, Ema Hastarini
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Springer 2025-11-01
Серія:	Discover Food
Предмети:	Fish burger Mackerel tuna Physicochemical Sensory characteristics
Онлайн доступ:	https://doi.org/10.1007/s44187-025-00718-7
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