잔탄검 첨가에 따른 어육단백질 스낵의 유지흡수율 및 품질 변화

• Published in: 한국식품과학회지, 57(2) pp. 235 - 241
• Main Authors: 정채영, 양지나, 오임경
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.04.2025
• Subjects: 식품과학

With the growing demand for protein-rich foods, fish-protein snacks have gained attention due to their nutritional benefits. This study examined the effects of xanthan gum (XG) addition (0, 0.25, 0.50, and 0.75%) on the rheological, oil absorption, and sensory properties of fish protein snacks. The...