Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties
Vikash Chandra Roy, Weerathunga Arachchige Shiran Chamika, Jin‐Seok Park, Truc Cong Ho, Fazlurrahman Khan, Young‐Mog Kim, Byung‐Soo Chun
Topics & Concepts
ChemistryFood scienceFish oilAntioxidantLipid oxidationAntibacterial activityPolyunsaturated fatty acidBiochemistryFatty acidBacteriaFish <Actinopterygii>BiologyFisheryGeneticsTea Polyphenols and EffectsBee Products Chemical AnalysisMeat and Animal Product Quality