Evaluation, Effect of Whitening Agents on Physico-Chemical and Functional Properties of Sardine Surimi (Sardina pilchardus)
Imen Zaghbib, Soumaya Arafa & Hassouna Mnasser · Asian Food Science Journal · 2021
The effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments on the colour and textural properties of sardine surimi (Sardina pilchardus) were studied. Principal Component Analysis (PCA) was applied in order to investigate their ef...
Open access
Research Article
10.9734/afsj/2021/v20i1130378