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Influence of cryoprotectant levels on storage stability of surimi from a tropical fish, Nemipterus japonicus (Bloch) and quality of surimi-based products

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A study was undertaken with the aim of reducing the concentration of cryoprotectants in surimi without adversely affecting stability of the material during frozen storage. The concentration of sugar in commercially produced surimi is generally about 8% which may result in high sweetness in the produ...

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Chi tiết về thư mục
Tác giả chính:	Parvathy U
Tác giả khác:	Sajan George (Guide)
Định dạng:	Ph.D Thesis
Ngôn ngữ:	Undetermined
Được phát hành:	Panangad Department of Processing Technology, College of Fisheries 2009

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