Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi

Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi

The effects of dextran, sucrose, trehalose, xylo-oligosaccharide and fructooligosaccharide on the microstructure, gel protein structure, water molecule fraction and texture characteristics of grass carp surimi were studied. SEM results showed that compared with the blank sample, the surimi gel with...

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Bibliographic Details
Main Authors: Feng QUE, Tianqi GAO, Chao WANG, Guangquan XIONG, Liu SHI, Wenjin WU, Yu QIAO, Anzi DING, Xin LI, Lan WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-03-01
Series:Shipin gongye ke-ji
Subjects:
grass carp surimi
gel properties
texture
protein secondary structure
distribution of water molecules
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050004

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050004

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