Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2024.2371806
Abstract: ABSTRACT The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fried fish cake. The addition of gim… read more here.
Keywords: fried fish; fish cake; cake; sodium content ... See more keywords
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
Sign Up to like & getrecommendations! Published in 2021 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.59.01.21.6695
Abstract: SUMMARY Research background It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of… read more here.
Keywords: mackerel; quality; fish cake; atlantic mackerel ... See more keywords
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213321
Abstract: This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure… read more here.
Keywords: quality flavor; fish cake; value; flavor ... See more keywords