The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with surimi powder

Turkish Journal of Fisheries and Aquatic Sciences

Volumn 13, Issue 4, 2013, Pages 561-569

  Santana, Palestina ^a   Huda, Nurul ^a   Yang, Tajul Aris ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Fish sausage; Hydrocolloid; QDA; Surimi powder; Texture

Indexed keywords

EID: 84889037190     PISSN: 13032712     EISSN: None     Source Type: Journal    
DOI: 10.4194/1303-2712-v13_4_01     Document Type: Article

References (43)

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