Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat
In this study, the effects of egg white (EW), whey protein concentrate (WPC) and bovine plasma protein (BPP) at various concentrations (0 - 3%) on properties of Pacific white shrimp gels were elucidated. For one-step heating (90oC/20 min) and two-step heating (40oC/30 minfollowed by 90o C/20 min), a...
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International Food Research Journal, Universiti Putra Malaysia
2008
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=13763 |