Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

The present work investigated the effects of water bath heating coupled with different ultrasound treatments on the gel properties, protein conformation, microstructures and chemical interactions of silver carp surimi at low/high salt levels. Results showed that the gel strength, hardness, springine...

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Detalles Bibliográficos
Autores principales: He, Xueli, Lv, Yanan, Li, Xuepeng, Yi, Shumin, Zhao, Honglei, Li, Jianrong, Xu, Yongxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8829131/
https://www.ncbi.nlm.nih.gov/pubmed/35131561
http://dx.doi.org/10.1016/j.ultsonch.2022.105942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8829131/
https://www.ncbi.nlm.nih.gov/pubmed/35131561
http://dx.doi.org/10.1016/j.ultsonch.2022.105942

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