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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| 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 |