Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin

The objective of this study was to compare the physicochemical properties (cooking yield, folding test, gel strength, expressible moisture, texture profile analysis, and color) of minced fish containing quail bone gelatin (QBG), commercial bovine gelatin (CBG), or commercial fish gelatin (CFG). QBG...

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Bibliographic Details
Main Authors: Ahmad Syazni, Kamarudin, Nurul, Huda, Fathin Shahira, Samsudin, Nuraliah, Aminal’lah
Format: Article
Language:English
Published: 2018
Subjects:
Online Access:http://eprints.unisza.edu.my/5811/1/FH02-FBIM-19-24106.pdf
http://eprints.unisza.edu.my/5811/
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