Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p...

Description complète

Enregistré dans:
Détails bibliographiques
Publié dans:Foods
Auteurs principaux: Wijayanti, Ima, Singh, Avtar, Benjakul, Soottawat, Sookchoo, Pornsatit
Format: Artigo
Langue:Inglês
Publié: MDPI 2021
Sujets:
Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC8146884/
https://ncbi.nlm.nih.gov/pubmed/33946856
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050976
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires