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Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
Lipids are important components of surimi products because they enhance the whiteness and flavor of food. The effects of three common types of exogenous lipids on the gel properties of surimi subjected to two different heating methods were investigated in this work, using frozen silver carp (Hypopht...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731522/ https://www.ncbi.nlm.nih.gov/pubmed/36514778 http://dx.doi.org/10.1002/fsn3.3021 |