Valorization of cockle shell waste into hydroxyapatite for improving gel properties of surimi

Modern surimi production uses leftover fish, supporting sustainable utilization of fishery resource. However, the use of commercial additives to enhance gel quality increases production costs. Exploring alternative, low-cost functional ingredients like hydroxyapatite (HAp) from seafood shells is sti...

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Bibliographic Details

Main Authors:	Hasan, Mohamad Rais, Che Abdullah, Che Azurahanim, Mustapha, Nor Afizah, Mohd Ghazali, Mohd Sabri, Noranizan, Mohd Adzahan
Format:	Article
Published:	John Wiley and Sons 2025
Subjects:	Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/123384/ https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70663
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