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Effect of Setting Condition on the Gel Properties of Surimi from Catfish (Clarias gariepinus)
(Asian Network for Scientific Information, 2018-06)
Background and Objective: Differences in gelling properties may be attributed to the chemical composition and setting conditions at a particular temperature employed during the formation of surimi gels. The aim of this ...
Catfish (Clarias gariepinus): A Potential Alternative Raw Material for Surimi Production
(Asian Network for Scientific Information, 2017-11)
The properties of surimi gel are influenced by the fish species used to generate the gel, their chemical
compositions and the endogenous enzymatic activity in fish muscle. The aim of this research was to investigate the ...