The effect of kappa-carrageenan fortification on the physicochemical and organoleptic properties of milkfish galantin

Earth & Environmental Sciences

• organoleptic property 100%
• carrageenan 91%
• physicochemical property 65%
• egg 60%
• texture 31%
• product 20%
• physical property 16%
• protein 15%
• effect 14%
• fat 10%
• carbohydrate 10%
• elasticity 10%
• hardness 9%
• chemical property 9%
• moisture content 9%
• gel 8%
• ash 8%
• water content 8%
• sulfate 7%
• consumption 7%
• fish 6%
• need 5%
• chemical 5%

Physics & Astronomy

• eggs 80%
• textures 34%
• products 26%
• moisture content 22%
• galactose 17%
• proteins 16%
• physical properties 16%
• fillets 15%
• taste 15%
• carbohydrates 14%
• ashes 13%
• fishes 12%
• fats 12%
• sulfates 11%
• chemical properties 10%
• actuators 8%
• hardness 8%
• gels 8%
• elastic properties 7%
• color 7%
• causes 6%