Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing

A low gel-forming ability is needed to be encountered using the dark-fleshed fish as a raw material. Optimal washing process can be a principled way of improving the gelling properties because washing is the most important step for surimi production. This study aimed to investigate the effect of ult...

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Detalles Bibliográficos
Autores principales: Somjid, Panumas, Panpipat, Worawan, Petcharat, Tanyamon, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043366/
https://www.ncbi.nlm.nih.gov/pubmed/35492760
http://dx.doi.org/10.1039/d1ra04768j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043366/
https://www.ncbi.nlm.nih.gov/pubmed/35492760
http://dx.doi.org/10.1039/d1ra04768j

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