Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles

Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of suri...

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Detalles Bibliográficos
Autores principales: Tian, Zhihang, Jiang, Xin, Xiao, Naiyong, Zhang, Qiang, Shi, Wenzheng, Guo, Quanyou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179997/
https://www.ncbi.nlm.nih.gov/pubmed/35681362
http://dx.doi.org/10.3390/foods11111612

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179997/
https://www.ncbi.nlm.nih.gov/pubmed/35681362
http://dx.doi.org/10.3390/foods11111612

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