Effects of CaCl(2) on 3D Printing Quality of Low-Salt Surimi Gel

In order to develop low-salt and healthy surimi products, we limited the amount of NaCl to 0.5 g/100 g in this work and studied the effect of CaCl(2) (0, 0.5, 1.0, 1.5, and 2.0 g/100 g) on the 3D printing quality of low-salt surimi gel. The results of rheology and the 3D printing showed that the sur...

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Detalles Bibliográficos
Autores principales: Wang, Chaoye, Ma, Mengjie, Wei, Yabo, Zhao, Yunfeng, Lei, Yongdong, Zhang, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252500/
https://www.ncbi.nlm.nih.gov/pubmed/37297396
http://dx.doi.org/10.3390/foods12112152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252500/
https://www.ncbi.nlm.nih.gov/pubmed/37297396
http://dx.doi.org/10.3390/foods12112152

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