Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (<i>Hypophthalmichthys molitrix</i>) Surimi
In order to improve the gel quality of silver carp (<i>Hypophthalmichthys molitrix</i>) surimi, the texture and rheological properties and microstructure of silver carp surimi gel products were analyzed by adding <i>Laminaria japonica</i> (<i>LJ</i>), <i>Und...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/3115 |