Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

Volume: 51, Pages: 146 - 155
Published: Oct 1, 2015
Abstract
null null Effects of coconut husk ethanolic extracts on gelling properties of surimi from sardine ( Sardinella albella ) were investigated. Extracts prepared using 60% ethanol (E60) and 80% ethanol (E80) with total phenolic content of 464 and 454 mg tannin/g, respectively, were incorporated into surimi gel. Gels added with E60 or E80 had the increases in breaking force as the levels increased and the highest breaking force was observed when...
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Paper Details
Title
Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts
Published Date
Oct 1, 2015
Volume
51
Pages
146 - 155
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