Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm(−2)). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecul...

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Detalles Bibliográficos
Autores principales: Gao, Xia, Xie, Yaru, Yin, Tao, Hu, Yang, You, Juan, Xiong, Shanbai, Liu, Ru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786557/
https://www.ncbi.nlm.nih.gov/pubmed/32906063
http://dx.doi.org/10.1016/j.ultsonch.2020.105326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786557/
https://www.ncbi.nlm.nih.gov/pubmed/32906063
http://dx.doi.org/10.1016/j.ultsonch.2020.105326

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