Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein

The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthogonal experiment were used to determine the optimal...

Descripción completa

Detalles Bibliográficos
Autores principales: You, Shuyi, Yang, Shuqi, Li, Lanxin, Zheng, Baodong, Zhang, Yi, Zeng, Hongliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689813/
https://www.ncbi.nlm.nih.gov/pubmed/36429138
http://dx.doi.org/10.3390/foods11223546

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689813/
https://www.ncbi.nlm.nih.gov/pubmed/36429138
http://dx.doi.org/10.3390/foods11223546

Ejemplares similares