Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel
In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myo...
| Κύριοι συγγραφείς: | , , , , , , , , , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | zho |
| Έκδοση: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Σειρά: | Shipin gongye ke-ji |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030072 |