Razmjoo, A.

[ 1 ] - Determination of an optimum level of fish protein isolate as a fat replacer in low fat hamburger development using QDA and PCA analaysis

The aim of this study was to determine the optimum level of fish protein isolate (FPI) as a fat replacer for the production of a low fat hamburger using Quantitative Descriptive Analysis (QDA) and investigating some of the functional characteristics of the product. For this purpose, FPI was developed from yellowfin tuna fish (Thunnus albacares) canning by-product using pH-shift method. On the o...