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Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel
Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711414/ https://ncbi.nlm.nih.gov/pubmed/26787960 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1974-1 |
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