Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel

Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and...

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Veröffentlicht in:	Journal of food science and technology 2016-01, Vol.53 (1), p.411-420
Hauptverfasser:	Vate, Naveen Kumar, Benjakul, Soottawat
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Analysis Chemistry Chemistry and Materials Science Chemistry/Food Science deformation Enzymes Fish Food Science gels Moisture content Nutrition Original Original Article Polyphenols Proteins sardines Sardinops sensory evaluation squid Studies surimi Tannic acid tannins water content
Online-Zugang:	Volltext
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