Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

The protective effect of ice glazing with 1.5% chitosan (CH) during the freeze-thaw (F-T) cycles on the quality and myofibrillar protein (MP) structure of fish balls was investigated. The results showed that the F-T cycles led to a significant increase in the amount of frost generation (from 0.34% t...

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Autors principals: Xiaoxiang Yue, Fang Zhou, Nan Pan, Yihong Bao, Fangfei Li, Xiufang Xia
Format: Article
Idioma:English
Publicat: Tsinghua University Press 2023-06-01
Col·lecció:Food Science of Animal Products
Matèries:
fish balls
chitosan
ice glazing
quality
myofibrillar protein
Accés en línia:https://www.sciopen.com/article/10.26599/FSAP.2023.9240019

Internet

https://www.sciopen.com/article/10.26599/FSAP.2023.9240019

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