Quality improvement of surimi gel from fish with a red muscle by emulsion curd containing a modified fish skin gelatin

aceite de soja acide gras analyse organoleptique browning brunissement caillebotte cell counting congers congre congrio curd emulsion emulsions fatty acids gelatin gelatina gelatine histamina histamine huile de soja organoleptic analysis oscurecimiento oxidation oxydation peau ph piel (animal) skin soybean oil surimi