Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures
This study aimed to evaluate the effect of setting temperatures (30°C, 35°C, 40°C, 45°C, and 50°C) on gel properties and protein profiles of paste gels derived from silver carp (Hypophthalmichthys molitrix) and chicken meat. The mixture composed of 50% (w/w) chicken meat and 50% (w/w) silver carp me...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1508155 |