Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

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...

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Bibliografiska uppgifter
Huvudupphovsmän: Nannan Yu, Hao Gong, Heng Yuan, Yingjie Bao, Weidong Wang
Materialtyp: Artikel
Språk:English
Publicerad: Taylor & Francis Group 2022-12-01
Serie:CyTA - Journal of Food
Ämnen:
silver carp
surimi gel
reduced-sodium
cacl2
gel properties
3d printing
Länkar:http://dx.doi.org/10.1080/19476337.2021.2008510

Internet

http://dx.doi.org/10.1080/19476337.2021.2008510

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