Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sensory, water holding capacity and gel strength of DPCD induced gels are superior...

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Bibliographic Details
Main Authors: Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, Shuai Wei, Yang Liu, Zefu Wang, Qinxiu Sun, Zongyuan Han, Qiuyu Xia, Shucheng Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-05-01
Series:Frontiers in Sustainable Food Systems
Subjects:
surimi processing
dense phase carbon dioxide
protein structure
gel strength
golden pompano
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1189149/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1189149/full

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