Quality characteristics of silver carp surimi gels as affected by okara

Quality characteristics of silver carp surimi gels as affected by okara

ABSTRACTThe objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and r...

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Bibliographic Details
Main Authors: Yudong Wang, Xiaoqin Tu, Liu Shi, Hong Yang
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Okara
Particle size
Surimi gel
Texture
Color
Rheological property
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863

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