Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (<i>Rastrelliger kanagurta</i>) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2)...

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Autores principales: Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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gel
Acceso en línea:https://doaj.org/article/1eed1c006ce643e2a1e7e62c89109ee0
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