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Journal of Aquatic Food Product Technology Volume 29, 2020 - Issue 4
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Articles

Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations

Binh Quang TruongFaculty of Fisheries, Nong Lam University, Ho Chi Minh, Vietnam;School of Environmental and Life Sciences, The University of Newcastle, Callaghan, AustraliaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5419-2149
ORCID Icon,
Roman BuckowCommonwealth Scientific and Industrial Research Organisation, Food and Nutrition, Canberra, Australia
&
Minh NguyenSchool of Environmental and Life Sciences, The University of Newcastle, Callaghan, Australia;School of Science and Health, Western Sydney University, Sydney, Australia
Pages 373-382 | Published online: 17 Mar 2020

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Maysa Costa Alves, Marielle Maria de Oliveira Paula, Claudine Garcia Chaves da Costa, Luanna Aparecida Sales, Amanda Maria Teixeira Lago, Carlos José Pimenta & Maria Emília de Sousa Gomes. (2021) Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties. Journal of Aquatic Food Product Technology 30:4, pages 451-461.
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