Development of a restructured seafood product from squid (Loligo Opalescens)
The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to] .001)...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27204 |