Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel

To enhance the quality and flavor of surimi‐based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water‐holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showe...

Descripción completa

Detalles Bibliográficos
Autores principales: Song, Chunyong, Lin, Yufeng, Hong, Pengzhi, Liu, Huanming, Zhou, Chunxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469861/
https://www.ncbi.nlm.nih.gov/pubmed/36171767
http://dx.doi.org/10.1002/fsn3.2889

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469861/
https://www.ncbi.nlm.nih.gov/pubmed/36171767
http://dx.doi.org/10.1002/fsn3.2889

Ejemplares similares