Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fa...

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Bibliographic Details
Main Authors: Xiaodi Zhang, Yiqi Zhang, Haochen Ding, Wenhai Zhang, Zhiyuan Dai
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
washing times
silver carp surimi
quality characteristics
protein oxidation
Online Access:https://www.mdpi.com/2304-8158/11/16/2397

Internet

https://www.mdpi.com/2304-8158/11/16/2397

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