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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/10/11/740 |
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