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:	Idris, Maimanah Faizah, Mohammad Rashedi, Ismail Fitry, Mahmud @ Ab Rashid, Nor Khaizura, Mohd Noor, Nor Qhairul Izzreen, Ashari, Rozzamri
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/112004/1/04%20-%20IFRJ23146.R1.pdf

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