Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi
This study evaluated the impact of varying quercetin (Q; 0.01–0.05%) incorporations on the quality, functional, structural, and bio-functional properties of CHOS-enriched (0.75%; w/w) pangasius surimi gel. Gel samples were analyzed for gel strength, texture profile, colour, water-holding capacity (WHC), protein interac...