Effects of Liver Homogenate Addition on the Gel Properties of Surimi
In order to study the effects of animal liver addition on the gel properties of surimi, homogenized pig liver or duck liver was added to silver carp surimi at a level of 5% or 10%, respectively. The texture profile analysis, rheological properties, water distribution and intermolecular force of mixe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080278 |