Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11885
Abstract: BACKGROUND Surimi is produced from the various sequences of filleting, deboning, washing, dehydrating, blending with cryprotectant, and freezing. Deboning, after which fish flesh is minced and separated from bone, skin, etc., is a vital step… read more here.
Keywords: cycle; repeated deboning; gelling properties; silver carp ... See more keywords