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Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate
The effect of soy protein isolate (SPI) at different levels, on quality properties (texture, color, water holding capacity and viscosity) and sensory evaluation of surimi prepared from common carp was investigated. Soy protein isolate was added at 10, 20 and 30 %levels to the common carp surimi past...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado em: |
Research Institute of Food Science and Technology
2013-07-01
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| Colecção: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Assuntos: | |
| Acesso em linha: | http://journals.rifst.ac.ir/article_67173_ebb33e96fe85b168ccd8335166b2b8a2.pdf |
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