Shigeo Sato, Mii Kunimoto, Kenichi Arai, International Food Research Journal, 28(3), 538-546 (2021).
Quality of walleye pollack frozen surimi adding carboxylic acid salt in place of sugar compounds
http://www.ifrj.upm.edu.my/28%20(03)%202021/13%20-%20IFRJ19543.R1.pdf
Sugar compounds and polyphosphates are normally added to frozen surimi for the maintenance of its quality. Low-calorie frozen surimi using carboxylic acid and sodium glutamate in place of sugar compounds was prepared.
