Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other s...

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Bibliographic Details
Main Authors: Noman Walayat, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María López-Pedrouso, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Antioxidants
Subjects:
surimi
additives
processing
textural properties
Online Access:https://www.mdpi.com/2076-3921/11/3/486

Internet

https://www.mdpi.com/2076-3921/11/3/486

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