Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi

Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi

Appropriate addition of vegetable oil can improve the flavour, increase the nutritional composition, and modify the quality of surimi seafood products. In the present work, the effects of different levels (0 to 2%) of red palm oil (RPO) and extra virgin coconut oil (EVCO) on the properties of thread...

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Bibliographic Details
Main Authors:	Maimanah-Faizah I., Ismail-Fitry, M. R., Nor-Khaizura, M. A. R., Nor Qhairul Izzreen Mohd Noor, Rozzamri, A.
Format:	Article
Language:	English English
Published:	Universiti Putra Malaysia 2024
Subjects:	QK1-474.5 General Including geographical distribution TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/42165/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42165/2/FULL%20TEXT1.pdf

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