Effects of additives on the rheological and textural properties of surimi

Surimi is a concentrated myofibrillar protein added with several additives. It has been used by seafood industries as an intermediate product to produce various seafood analogues. Due to the current increase in health awareness, consumer demands healthier and less sweeter surimi. The objective of th...

Full description

Bibliographic Details
Main Author: Ashari, Rozzamri
Published: University of Birmingham 2018
Subjects:
660
Online Access:https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.753133