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
Response Surface Methodology of Quantitative of Heterocyclic Aromatic Amines in Fried Fish Using Efficient Microextraction Method Coupled with High-Performance Liquid Chromatography: Central Composite Design.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of chromatographic science"
DOI: 10.1093/chromsci/bmaa137
Abstract: Meat and meat products are indispensable part of our diet. Heat processing of these tasty foods such as fried fish causes to form heterocyclic aromatic amines (HAAs). The sources of heating have directly affected on… read more here.
Keywords: using efficient; methodology; coupled high; aromatic amines ... See more keywords