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Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both SPI and CP enhanced the rheological properties of surimi pastes during heating, as indicated by the...

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Detalles Bibliográficos
Autores principales:	Somjid, Panumas, Panpipat, Worawan, Cheong, Ling-Zhi, Chaijan, Manat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659248/ https://www.ncbi.nlm.nih.gov/pubmed/36360059 http://dx.doi.org/10.3390/foods11213445

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