Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108737
Abstract: Abstract Quality of fish sausages can be compromised due to fatty acid oxidation. The effects of tocopherol nanoemulsions (NEs) and coarse emulsions (CEs) on the physicochemical properties and lipid oxidation of fish sausages were assessed… read more here.
Keywords: oxidation; effects tocopherol; fatty acid; fish sausages ... See more keywords
Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
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DOI: 10.3390/foods11223546
Abstract: The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and… read more here.
Keywords: quality; fish sausages; textured soy; storage ... See more keywords