A COMPARATIVE ASSESSMENT OF THE EFFECTS OF FRESH AND SALTWATER ON SOLUBLE PROTEINS AND SURIMI MADE FROM HYPOPHTHALMICHTHYS MOLITRIX
Due to the special taste of the Silver carp, the fish is not used for production of Surimi. Researchers have shown that water soluble proteins in water and brine have significant effects on the taste, flavor and odor of the Surimi produced from the fish. In this study, the effects of washing minced...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Iranian Fisheries Research Organization
2008-01-01
|
| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_115348_en.html |