Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder

The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0–2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP possessed a high protein (64.59%) and salt (34.86%) concentration. The breaking force...

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Detalles Bibliográficos
Autores principales: Wasinnitiwong, Naphat, Tavakoli, Samad, Benjakul, Soottawat, Hong, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657398/
https://www.ncbi.nlm.nih.gov/pubmed/36359963
http://dx.doi.org/10.3390/foods11213350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657398/
https://www.ncbi.nlm.nih.gov/pubmed/36359963
http://dx.doi.org/10.3390/foods11213350

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