Effects of the edible cuttlefish gelatin on textural, sensorial and physicochemical quality of octopus sausage.
作者： Nabil Souissi , Mourad Jridi , Rim Nasri , Rabeb Ben Slama , Mohamed Njeh
DOI: 10.1016/J.LWT.2015.07.051
关键词: Food science 、 Gelatin 、 Cuttlefish 、 Raw material 、 Sensory analysis 、 Octopus 、 Lightness 、 Chemistry 、 Chewiness 、 Emulsion
摘要: … In this work, octopus by-products were consisted of low-grade octopus and the pieces of flesh … weight of raw octopus sausage − weight of cooked octopus sausage weight of raw octopus …
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