Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity o...

Descripción completa

Detalles Bibliográficos
Autores principales: Chu, Yanjiao, Deng, Shanggui, Lv, Guancheng, Li, Mingao, Bao, Hongli, Gao, Yuanpei, Jia, Ru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775022/
https://www.ncbi.nlm.nih.gov/pubmed/35053905
http://dx.doi.org/10.3390/foods11020173

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775022/
https://www.ncbi.nlm.nih.gov/pubmed/35053905
http://dx.doi.org/10.3390/foods11020173

Ejemplares similares