Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate

Phosphate is widely used in surimi products to improve the gel properties. However, excess addition of phosphate occurs, which can harm the consumer's health. This study aimed to evaluate the effects of agar gum and fucoidan on maintaining the gel properties of surimi products instead of phosph...

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Detalles Bibliográficos
Autores principales: Zheng, Mingjing, Hong, Jinling, Chuai, Pengjie, Chen, Yanhong, Ni, Hui, Li, Qingbiao, Jiang, Zedong
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/PMC9632187/
https://www.ncbi.nlm.nih.gov/pubmed/36348786
http://dx.doi.org/10.1002/fsn3.2973

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632187/
https://www.ncbi.nlm.nih.gov/pubmed/36348786
http://dx.doi.org/10.1002/fsn3.2973

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