The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels

The effects of different salt additions (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) on the gelling properties and protein phosphorylation of the mixed gels (MG) formed by silver carp (Hypophthalmichthys molitrix) surimi with 10% crabmeat were investigated. The MG’s breaking force, deformation, gel stre...

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Detalles Bibliográficos
Autores principales: Zhu, Yajun, Lu, Yufeng, Ye, Tao, Jiang, Shaotong, Lin, Lin, Lu, Jianfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774505/
https://www.ncbi.nlm.nih.gov/pubmed/35049545
http://dx.doi.org/10.3390/gels8010010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774505/
https://www.ncbi.nlm.nih.gov/pubmed/35049545
http://dx.doi.org/10.3390/gels8010010

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