Biochemical property and gel‐forming ability of surimi‐like material from goat meat

2020 ◽  
Author(s):  
Manat Chaijan ◽  
Kesinee Srirattanachot ◽  
Worawan Panpipat
Keyword(s):  
Biochemical Property ◽  
Goat Meat ◽  
Gel Forming Ability

scholarly journals Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing

RSC Advances ◽  
2021 ◽  
Vol 11 (57) ◽  
pp. 36199-36207
Author(s):  
Panumas Somjid ◽  
Worawan Panpipat ◽  
Tanyamon Petcharat ◽  
Manat Chaijan
Keyword(s):  
Biochemical Property ◽  
Ultrasonic Assisted ◽  
Auxis Thazard ◽  
Gel Forming Ability

Ultrasonic assisted washing (UAW) improved gel-forming ability of mackerel surimi. Washing time can be reduced up to 50% compared to the conventional washing.

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