PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
<p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from P...
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2020-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8346 |