Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)

Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)

Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate. This study aims to produce anchovy protein isola...

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Bibliographic Details
Main Authors:	Canti, M. (Author), Palupi, K.A.K (Author), Suhartono, M.T (Author)
Format:	Article
Language:	English
Published:	Research and Development Center for Marine and Fisheries Product Processing and Biotechnology 2022
Subjects:	anchovy fish protein physicochemical properties protein isolate sensory properties
Online Access:	View Fulltext in Publisher

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