Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi

Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi

The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (<i>Auxis thazard</i>) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (<i>w</i>/<i>w</i>) NaCl with different concen...

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Bibliographic Details
Main Authors: Worawan Panpipat, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, Manat Chaijan
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
surimi
mackerel
lecithin
gel
lipid oxidation
Online Access:https://www.mdpi.com/2304-8158/13/4/546

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