Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosph...

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Detalles Bibliográficos
Autores principales: Pi, Ruobing, Li, Gaojing, Zhuang, Shuai, Yu, Qinye, Luo, Yongkang, Tan, Yuqing, Dai, Ruitong, Hong, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871401/
https://www.ncbi.nlm.nih.gov/pubmed/35206053
http://dx.doi.org/10.3390/foods11040576

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871401/
https://www.ncbi.nlm.nih.gov/pubmed/35206053
http://dx.doi.org/10.3390/foods11040576

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