Effects of Frozen Storage Conditions on Meat and Surimi Gel Properties of Hairtail
To study the changes of hairtail meat and its surimi under different frozen conditions. Fresh hairtails were stored at −7, −13, −18 and −23 ℃ for 15~120 d, respectively. And the physicochemical properties (carbonyl group, sulfhydryl group, Ca2+-ATPase activity, TBARS) of fish meat and the gel proper...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030384 |