Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition?
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DOI: 10.1080/10498850.2019.1580809
Abstract: ABSTRACT The aim of the present study was to evaluate the effect of the phosphates on tuna meat pH, and water-to-protein ratio. Tuna fillets were soaked in cold (5 °C) tripolyphosphate solution (STPP) and blend… read more here.
Keywords: water; protein ratio; phosphate; water protein ... See more keywords