LRC Digital repo
DSpace preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets
Please use this identifier to cite or link to this item:
https://dspace.ctu.edu.vn/jspui/handle/123456789/39580| Title: | The Influence of Additives on Frozen Snakehead Fish Surimi and the Application of Transglutaminase to Fish Cakes |
| Authors: | Nguyen, Van Muoi Tran, Thanh Truc Vo, Hoang Ngan |
| Keywords: | Cryoprotectant Fsh cake Sodium tripolyphosphate Surimi Transglutaminase |
| Issue Date: | 2019 |
| Series/Report no.: | Acta Sci Pol Technol Aliment;Vol. 18, No. 02 .- P.125-133 |
| Abstract: | The co-product of cultured snakehead fsh protein extraction is an abundant source of myof-brillar protein, with the potential for application in the processing of frozen snakehead fsh surimi. The objec-tive of this study was to determine the infuence of additives and incubation time on the quality of surimi and surimi-based products. |
| URI: | https://dspace.ctu.edu.vn/jspui/handle/123456789/39580 |
| ISSN: | 1898-9594 |
| Appears in Collections: | Tạp chí quốc tế |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| _file_ | 759.82 kB | Adobe PDF | View/Open | |
| Your IP: 3.140.188.174 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.