Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein.

Foods · 2022 · PMC9689813 · PMID 36429138

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an increasing trendno p-value reported

The effect of the fish sausages on the TBARS values over time is depicted in Figure 5 A, with an increasing trend.

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a decreasing trendno p-value reported

Water-Holding Capacity Figure 2 A conveys the change in WHC during fish sausage storage, which shows a decreasing trend.

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