Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg(−1) of added lecithin at reduced-salt (3 g kg(−1) NaCl) and regular-salt (30 g kg(−1) NaCl) concentrations. The results suggested that the gel properties of A. schrenckii surimi were strongly sa...

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Detalles Bibliográficos
Autores principales: Shi, Tong, Arief Wijaya, Ganesha Yanuar, Yuan, Li, Sun, Quancai, Bai, Fan, Wang, Jinlin, Gao, Ruichang
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/PMC9056329/
https://www.ncbi.nlm.nih.gov/pubmed/35516014
http://dx.doi.org/10.1039/d0ra04487c

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056329/
https://www.ncbi.nlm.nih.gov/pubmed/35516014
http://dx.doi.org/10.1039/d0ra04487c

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