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Improvement Of Gel Properties Of Sardine (Sardinella Albella) Surimi Using Coconut Husk Extracts
Natchaphol Buamard, S. Benjakul
Published 2015 · Chemistry
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Abstract Effects of coconut husk ethanolic extracts on gelling properties of surimi from sardine ( Sardinella albella ) were investigated. Extracts prepared using 60% ethanol (E60) and 80% ethanol (E80) with total phenolic content of 464 and 454 mg tannin/g, respectively, were incorporated into surimi gel. Gels added with E60 or E80 had the increases in breaking force as the levels increased and the highest breaking force was observed when added with 0.125% E60 or 0.075% E80 ( p
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