Tanyamon Petcharat, Soottawat Benjakul
Abstract
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The properties of bigeye snapper surimi gel as affected by gellan at different levels (2–6% based on solid content of surimi) in combination with CaCl 2 at various concentrations (25–75 mmol kg −1 ) in the presence and absence of transglutaminase were examined.
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The properties of bigeye snapper surimi gel as affected by gellan at different levels (2–6% based on solid content of surimi) in combination with CaCl 2 at various concentrations (25–75 mmol kg −1 ) in the presence and absence of transglutaminase were examined.
Key concepts: Chemistry, Calcium, Gellan gum, Food science, Chloride, Nuclear chemistry, Organic chemistry