Physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead (Channa striata) protein hydrolysate
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DOI: 10.1016/j.lwt.2018.04.026
Abstract: Abstract This study aims to investigate the effects of various levels (0–3%) of snakehead (Channa striata) protein hydrolysate (CSPH) on the physicochemical properties and oxidative stability of fish emulsion sausage from shortfin scad (Decapterus macrosoma).… read more here.
Keywords: channa striata; snakehead channa; striata protein; sausage ... See more keywords