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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

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