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Effect of virgin coconut oil on properties of surimi gel

Effects of virgin coconut oil (VCO) at various levels (0–25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15–25%...

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Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: Gani, Asir, Benjakul, Soottawat, Nuthong, Pornpot
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2017
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5785374/
https://ncbi.nlm.nih.gov/pubmed/29391613
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2958-0
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