Effect of enzymatic modification on frozen chicken surimi
نویسندگان
چکیده
منابع مشابه
EFFECT OF κ-CARRAGEENAN AND NaCl ON THERMAL PROPERTIES OF FROZEN SURIMI PREPARED FROM ADRIATIC PILCHARD
Samples of surimi were prepared in laboratory conditions from Adriatic pilchard (Sardina pilchardus). Water content in surimi was 81.5% before mixing with NaCl and κ-carrageenan, which were added in the range of mass fraction from 0 to 10%. Relative apparent specific enthalpy !, initial freezing point Ti, density ρ, and thermal conductivity k of surimi in the temperature range from -25 C to 10 ...
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15 صفحه اولEffect of Adding Lemongrass (Cymbopogon citratus) Extract on Quality Characteristics of Chicken Burger during Frozen Storage
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2013
ISSN: 1212-1800,1805-9317
DOI: 10.17221/181/2012-cjfs