Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S...

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Detalles Bibliográficos
Autores principales: Singh, Avtar, Benjakul, Soottawat, Prodpran, Thummanoon, Nuthong, Pornpot
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225196/
https://www.ncbi.nlm.nih.gov/pubmed/34073886
http://dx.doi.org/10.3390/foods10061181

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225196/
https://www.ncbi.nlm.nih.gov/pubmed/34073886
http://dx.doi.org/10.3390/foods10061181

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