Cryoprotective Effect Oflow Sweetness Sugar On Physicochemical Properties Of Threadfin Bream (Nemipterus Spp.) Surimi During Frozen Storage
This study consists of two parts of experiment. The first experiment investigated the changes of physicochemical properties of threadfin bream surimi with different cryoprotectants (lactitol, maltodextrin, palatinit, polydextrose, sorbitol, sucrose, trehalose) at level 6% with 0.3% sodium tripolypho...
Saved in:
Main Author: | Nopianti, Rodiana |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2011
|
Subjects: | |
Online Access: | http://eprints.usm.my/43477/1/RODIANA%20NOPIANTI.pdf http://eprints.usm.my/43477/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
The Production of Threadfin Bream (Nemipterus Japonicus) Protein Hydrolysate by Hydrolysis with Alcalase
by: Ismail, Normah
Published: (2001) -
The quality of surimi made from Threadfin bream stored on ice for different periods
by: Yu, Swee Yean
Published: (1993) -
SUGAR ALCOHOLS AS CRYOPROTECTANTS TO PRESERVE PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF FROZEN FRUITS
by: OTHMAN, MASITAH
Published: (2023) -
pH Shift Solubilization and Precipitation Protein Extraction from the Wastes of the Threadfin Bream, Nemipterus japonicus
by: Noorsuliya Raihan,, et al.
Published: (2019) -
Extraction and characterization of amino acids and proteins from wastes of threadfin bream, Nemipterus japonicus (Bloch, 1791)
by: Yahaya, Noorsuliya Raihan
Published: (2019)