The quality of surimi made from Threadfin bream stored on ice for different periods
Surimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still...
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39110/1/The%20quality%20of%20surimi%20from%20threadfin%20bream.pdf http://psasir.upm.edu.my/id/eprint/39110/ |
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