Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)
The effects of Asian sea bass (<i>Lates calcarifer</i>) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (<i>w</i>/<i>w</i>) on properties of threadfin bream (<i>Nemipterus</i> sp.) surimi gel were investigated. ASBB addition increased b...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/976 |