Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

The effect of the amount of ice added (20–60%) on the gel properties and water migration of Nemipterus virgatus surimi gel obtained with two-stage heat treatment was studied. The gel strength and water-holding capability (WHC) of the surimi gel with 30% ice added were significantly higher than those...

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Detalles Bibliográficos
Autores principales: Chen, Haiqiang, Zou, Yiqian, Zhou, Aimei, Xiao, Jie, Benjakul, Soottawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392640/
https://www.ncbi.nlm.nih.gov/pubmed/34441590
http://dx.doi.org/10.3390/foods10081815

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392640/
https://www.ncbi.nlm.nih.gov/pubmed/34441590
http://dx.doi.org/10.3390/foods10081815

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