Determination of physical properties of meat: Viscosity of fish meat sol
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Abstract
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability of the fish meat, fish mince, leached meat, and surimi, etc. Specifically, the procedures in the sampling and sample preparation, the apparatus and reagents required, and the analytical procedures and calculations are presented.
Suggested Citation
Lim, P. Y. (1987). Viscosity of fish meat sol. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-6.1-A-6.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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