Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein

Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein

The effects of different concentrations (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%) of resveratrol (RE) on the structural properties, rheological properties and gel properties (gel strength, water retention, water mobility, whiteness and microstructure) of silver fish myofibrillar protein were investigate...

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Bibliographic Details
Main Author: WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
resveratrol; silver carp; myo?brillar protein; gel properties
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-006.pdf

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