Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regressi...

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Bibliographic Details
Main Authors: Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
shrimp surimi
dense phase carbon dioxide
process optimization
gel properties
Online Access:https://www.mdpi.com/2304-8158/11/23/3807

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https://www.mdpi.com/2304-8158/11/23/3807

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