Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes of Fish Mince
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2003-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163968 |