| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541984 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠It is possible to produce high quality gels from farmed fish species. ⺠Unwashed fat fish mince can be used as a raw material for gelation. ⺠Gelled products from fat fish mince present higher nutritional value. ⺠However, there is a critical fat level, above which mechanical properties worsen.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carlos L. Cardoso, Rogério O. Mendes, Paulo Vaz-Pires, Maria L. Nunes,