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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2018
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| 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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