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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...

書目詳細資料
主要作者:	Parvathy U
其他作者:	Sajan George (Guide)
格式:	Ph.D Thesis
語言:	Undetermined
出版:	Panangad Department of Processing Technology, College of Fisheries 2009

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