Donato A. G. Aranda

Influence of Different Species of Fish on Physicochemical Properties of Surimi

Joaquim J. Picardo, Marlon V. C. Cid, Gisel C. Díaz, Ana Lúcia A. Vendramini, Donato A. G. Aranda, Nina K. da Silva James & Raimundo R. Gamela · European Journal of Nutrition & Food Safety · 2025

Surimi is a concentrate of myofibrillar proteins obtained from solid residues from fish processing, which is minced, washed, drained and final by the use of stabilizing agents. The aim of this study was to evaluate the influence of using different fish species: whitemouth croaker...