Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature incre...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Hua, Zhu, Yaozhou, Chen, Shi, Xu, Changhua, Yu, Yan, Wang, Xichang, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261205/
https://www.ncbi.nlm.nih.gov/pubmed/30510709
http://dx.doi.org/10.1002/fsn3.763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261205/
https://www.ncbi.nlm.nih.gov/pubmed/30510709
http://dx.doi.org/10.1002/fsn3.763

Ejemplares similares