Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. T...

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Detalles Bibliográficos
Autores principales: Li, Qiang, Yi, Shumin, Wang, Wei, Xu, Yongxia, Mi, Hongbo, Li, Xuepeng, Li, Jianrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750094/
https://www.ncbi.nlm.nih.gov/pubmed/35010193
http://dx.doi.org/10.3390/foods11010066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750094/
https://www.ncbi.nlm.nih.gov/pubmed/35010193
http://dx.doi.org/10.3390/foods11010066

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