Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution

Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution

This study focuses on developing a fried fish cake prototype with improved quality and extended shelf-life, enabling room-temperature distribution through an innovative high-temperature and high-process retort method. Surimi-based products typically necessitate cold storage and a refrigerated distri...

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Bibliographic Details
Main Authors: Ye Youl Kim, Khawaja Muhammad Imran Bashir, Seonyeong Kang, Yongjoon Park, Jae Hak Sohn, Jae-Suk Choi
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Gels
Subjects:
gel strength
high-pressure treatment
high-temperature processing
product enhancement
response surface analysis
storage duration
Online Access:https://www.mdpi.com/2310-2861/10/11/740
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