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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: 216.73.216.157 |
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