Influence of Yeast β‑Glucan on the Quality of Pangasius Fish Mince Balls.

The adhesiveness values in the treated samples ranged from −0.47 to −0.24g s, indicating a nonsignificant trend toward reduced adhesion.

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In the present study, the pH of the fish balls showed an increasing trend with the increased level of incorporation of YGN.

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TCA-Soluble Peptides of Fish Balls Fortified with Varying Concentrations of Yeast β-Glucan The TCA-soluble peptide content of Pangasius fish balls exhibited a decreasing trend with YGN fortification, as shown in Figure .

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