Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application-Reference-Cited by-同舟云学术

Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application

Published:2021-12-16 Issue: Volume: Page:1-26
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Jaziri Abdul Aziz¹²^ORCID,Shapawi Rossita³^ORCID,Mohd Mokhtar Ruzaidi Azli⁴^ORCID,Md. Noordin Wan Norhana⁵^ORCID,Huda Nurul¹⁶^ORCID

Affiliation:

1. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia

2. Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia

3. Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia

4. Biotechnology Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia

5. Fisheries Research Institute, Batu Maung, Malaysia

6. Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Indonesia

Funder

This work was supported by the Ministry of Higher Education Malaysia

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2012794

Reference128 articles.

1. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

2. Guenneugues, P.; Ianelli, J. Surimi and Surimi Seafood; CRC Press: New York, USA, 2013; pp 26–52.

3. Guenneugues, P.; 2019. Surimi Market Update. [online]. https://surimitech123.com/wp-content/uploads/2019/10/1h-Surimi-Market-Update-September-2019-Surimi-Forum-Madrid-September-2019.pdf (accessed Oct 10, 2020.

4. Kim, J. S.; Park, J. W. Maximising the Value of Marine By-Products; CRC Press: New York, USA, 2007; pp 196–228.

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