Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi
The effect of passion fruit peel powder (1%、2%、3%、4%、5%) on gel properties of non-rinsed tilapia surimi was investigated. The whiteness, TPA, gel strength, water holding capacity (WHC), cooking loss rate, and water migration were analyzed. The results showed that the hardness, gel strength and WHC o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120308 |