Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels
Qualities of silver carp surimi (SCS) gels incorporated with micron fish bone of different particle size (22 to 0.12 μm) were evaluated. Textural values, whiteness, and water holding capacity of the SCS gels with setting significantly increased (P<0.05) as the micron fish bone particle size decre...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8078062 |
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