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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Materias: | |
| 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 |