Assessing the Gel Quality and Storage Properties of <i>Hypophythalmalmichthys molitrix</i> Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles

Assessing the Gel Quality and Storage Properties of <i>Hypophythalmalmichthys molitrix</i> Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles

Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of suri...

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Bibliographic Details
Main Authors: Zhihang Tian, Xin Jiang, Naiyong Xiao, Qiang Zhang, Wenzheng Shi, Quanyou Guo
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
surimi gels
EGCG
gel quality
storage properties
freeze-thaw cycle
Online Access:https://www.mdpi.com/2304-8158/11/11/1612

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