Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation

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Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation

Physico-chemical properties of red tilapia mince during the preparation of surimi and kamaboko gel were evaluated to determine the potential of red tilapia as a source for surimi. Processing of red tilapia for surimi and kamaboko gel resulted in a significant lower Ca2+ ATPase activity, protein and...

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Bibliographic Details
Main Authors:	Seighalani, Fariba Zad Bagher, Bakar, Jamilah, Saari, Nazamid
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/58361/ http://psasir.upm.edu.my/id/eprint/58361/1/%2847%29.pdf

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