Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios (0/100, 10/90, 20/80, 30/70, 40/60 and 100/0). When the ratios of anchovy mince to silver carp surimi were 10/90 and 20/80, the gel strength of the blended sy...

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Detalles Bibliográficos
Autores principales: Yi, Shumin, Ji, Ying, Guo, Zhihan, Zhu, Jing, Xu, YongXia, Li, Xuepeng, Li, Jianrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049772/
https://www.ncbi.nlm.nih.gov/pubmed/35496034
http://dx.doi.org/10.1039/c9ra10847e

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049772/
https://www.ncbi.nlm.nih.gov/pubmed/35496034
http://dx.doi.org/10.1039/c9ra10847e

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