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Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)
The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6804757/ https://ncbi.nlm.nih.gov/pubmed/31660134 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1172 |
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