Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

The effects of different ultrasonic pretreatments (120–600 W, 20 min; 360 W, 10–30 min) on the gel properties of shrimp surimi were investigated. Gel properties and protein functional properties were analysed to clarify the mechanism of action of ultrasound. The gel strength, water holding capacity...

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Detalles Bibliográficos
Autores principales: Zhang, Tong, Wang, Jie, Feng, Jiaqi, Liu, Yaqiong, Suo, Ran, Jin, Jingyu, Wang, Wenxiu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9118890/
https://www.ncbi.nlm.nih.gov/pubmed/35569439
http://dx.doi.org/10.1016/j.ultsonch.2022.106031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9118890/
https://www.ncbi.nlm.nih.gov/pubmed/35569439
http://dx.doi.org/10.1016/j.ultsonch.2022.106031

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