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

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