Effect of Kappaphycopsis cottonii powder/konjac composite on the characteristics of tuna (Thunnus sp.) fish balls

Author:

Nurhayati ,Agusman ,Basmal Jamal,Ikasari Diah,Kusumawati Rinta,Munifah Ifah

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Reference51 articles.

1. Amini Sarteshnizi R, Hosseini H, Mousavi Khaneghah A, Karimi N (2015) A review on application of hydrocolloids in meat and poultry products. Int Food Res J 22:872–887

2. AOAC (2005) Official Methods of Analysis of AOAC International, 18th Edition. Association of Official Analytical Chemists, Gaithersburg, USA

3. Ardianti Y, Widyastuti S, Rosmilawati SW, Handito D (2014) The effect of the addition of carrageenan on the physical and organoleptic properties of cob fish balls (Euthynnus affinis). Agroteknos 24:159

4. Arltoft D, Ipsen R, Madsen F, de Vries J (2007) Interactions between carrageenans and milk proteins: A microstructural and rheological study. Biomacromol 8:729–736

5. Asikin N, Andi KI, Hidayat T (2020) Characteristics of fish balls on various concentration of carrageenan from different harvest time of Kappaphycus alvarezii. Asian J Pharm Clin Res 13:63–66

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