Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)

The effects of Asian sea bass (<i>Lates calcarifer</i>) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (<i>w</i>/<i>w</i>) on properties of threadfin bream (<i>Nemipterus</i> sp.) surimi gel were investigated. ASBB addition increased b...

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Bibliographic Details
Main Authors: Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
fish bone bio-calcium
threadfin bream
surimi
gel properties
sensory
microstructure
Online Access:https://www.mdpi.com/2304-8158/10/5/976

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