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• W2016148505 endingPage "1852" @default.
• W2016148505 startingPage "1842" @default.
• W2016148505 abstract "The restructuring process offers to fish processors the opportunity to obtain new products, taking advantage of both low-value fish species and remains from filleting and other processing operations. However, mechanical and functional properties of restructured products depend on the biochemical and physicochemical properties of muscle proteins, mainly myosin and actomyosin. In this regard, the biochemistry of fish muscle is different from that of mammals and birds. Therefore, fish products must be processed in a different way from red meat or poultry. The main fish products are surimi and restructured products. Fish products can be improved or modified by using hydrocolloids (carbohydrates and protein) as additives. In this review, the modern technology to obtain these products, the applications of hydrocolloids in fish products, and the implications of the increasing demand for healthy, low-salt fish products are discussed." @default.
• W2016148505 created "2016-06-24" @default.
• W2016148505 creator A5003364103 @default.
• W2016148505 creator A5021817430 @default.
• W2016148505 creator A5065800050 @default.
• W2016148505 creator A5075726324 @default.
• W2016148505 date "2011-12-01" @default.
• W2016148505 modified "2023-10-17" @default.
• W2016148505 title "Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review" @default.
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