Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan

Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan

A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch (MTS), sodium alginate (AL), and iota-carrageenan...

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Bibliographic Details
Main Authors: Kongkarn Kijroongrojana, Pichayana Juemanee, Worapong Usawakesmanee, Wilatsana Posri
Format: Article
Language:English
Published: Prince of Songkla University 2009-11-01
Series:Songklanakarin Journal of Science and Technology (SJST)
Subjects:
modified tapioca starch sodium alginate
iota-carrageenan
juiciness
burger
Online Access:http://www.rdoapp.psu.ac.th/html/sjst/journal/31-5/0125-3395-31-5-491-500.pdf

Internet

http://www.rdoapp.psu.ac.th/html/sjst/journal/31-5/0125-3395-31-5-491-500.pdf

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