Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi
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DOI: 10.1007/s13197-020-04551-x
Abstract: Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat… read more here.
Keywords: addition; calcium heat; fimbriata surimi; calcium ... See more keywords