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...

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Detalles Bibliográficos
Autores principales: Wijayanti, Ima, Singh, Avtar, Benjakul, Soottawat, Sookchoo, Pornsatit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146884/
https://www.ncbi.nlm.nih.gov/pubmed/33946856
http://dx.doi.org/10.3390/foods10050976

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146884/
https://www.ncbi.nlm.nih.gov/pubmed/33946856
http://dx.doi.org/10.3390/foods10050976

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