| 摘要 |
Fish bone can be ground into nano-scale particles and then mixed with surimi to form a marinade that can be injected into boneless fish fillets or otherwise added to boneless fish fillets to increase the highly bioavailable dietary calcium content, reduce drip loss and cook loss, improve yield, demonstrate improved texture after frozen storage, and/or provide other benefits. The reintroduction of fish bone back into boneless fish fillets can utilize a conventionally discarded natural resource and reduce waste. |
