Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi

Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi

In order to reduce the content of NaCl in shrimp surimi while improving its gelation properties, the effects of different levels of NaCl substitution with CaCl2 combined with sodium alginate (SA) on the protein structure and gelation properties of shrimp surimi as characterized by 3D printing charac...

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Bibliographic Details
Main Author:	WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-01-01
Series:	Shipin Kexue
Subjects:	shrimp surimi; cacl2; sodium alginate; gel strength; chemical force
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-005.pdf

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