Ethanolic duea ching extract in combination with microbial transglutaminase: Strengthening effect on mince gel and cross-linking of myofibrillar proteins from Indian mackerel
Surimi or fish mince gel are popular seafood products worldwide. Lean fish are commonly used as raw material, while dark fleshed fish, especially Indian mackerel, has high fat content and dark color associated with poor gel quality. To improve gel strength, plant extract, particularly from duea chin...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324004964 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|