Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
This work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl replaced by 0.32% and 0.63% CaCl2, surimi gels presented better textural properties, breaking force and rheological properties, while 0.95%, 1.27% and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.2008510 |