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Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fa...

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Detalles Bibliográficos
Autores principales:	Zhang, Xiaodi, Zhang, Yiqi, Ding, Haochen, Zhang, Wenhai, Dai, Zhiyuan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407351/ https://www.ncbi.nlm.nih.gov/pubmed/36010395 http://dx.doi.org/10.3390/foods11162397

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