Use of different additives to improve low quality surimi gelation.
Differences in price induce to use, when it is possible, low quality surimi to elaborate certain products. In this case high proportion of starch is use to maintain the gel texture. In order to reduce the caloric input of starches and to improve gelation, the addition of certain additives and the re...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2014-06-01
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| Series: | Frontiers in Marine Science |
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| Online Access: | http://journal.frontiersin.org/Journal/10.3389/conf.fmars.2014.02.00169/full |