Effects of Whitening Agents and Frozen Storage on the Quality of Sardine (Sardina pilchardus) Surimi: Physicochemical and Mechanical Properties
Author:
Affiliation:
1. Graduate School of Food Industry, Tunis, Tunisia
2. Department of Chemical Engineering, University of Seville, Seville, Spain
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2015.1089526
Reference49 articles.
1. Effect of Antioxidants, Citrate, and Cryoprotectants on Protein Denaturation and Texture of Frozen Cod (Gadus morhua)
2. The effect of whitening agents on the gel-forming ability and whiteness of surimi
3. Gel-forming properties of surimi produced from bigeye snapper,Priacanthus tayenus andP macracanthus, stored in ice
4. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand
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