| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403077 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠Fish SP showed good water holding capability in MTG-mediated fish MP gel. ⺠Gel strength of fish MP at 1.8 g/100 g NaCl was higher than at 2.6 g/100 g NaCl. ⺠Gel strength of fish MP was not affected by mg/g SP addition. ⺠Gel strength decreased by adding >0.5 g/100 g SP. ⺠Lightness and yellowness of MP increased with the addition of SP, whereas redness decreased.
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Authors
Bung-Orn Hemung, Koo Bok Chin,