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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-06-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240019 |