Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi
L.N. Murthy, Girija G. Phadke, A. Jeyakumari, C.N. Ravishankar
Topics & Concepts
ChewinessFood scienceCalciumChemistrySodium bicarbonateSardinellaSardineSodiumFish <Actinopterygii>FisheryBiologyOrganic chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth