Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.
Ricard BouAnna ClaretAntonios StamatakisBrigitte MartínezLuís GuerreroPublished in: Journal of the science of food and agriculture (2017)
The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry.
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