Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosph...

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Bibliographic Details
Main Authors: Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
sodium salt substitutes
unwashed fish mince gels
gel characteristics
flavor quality
Online Access:https://www.mdpi.com/2304-8158/11/4/576

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https://www.mdpi.com/2304-8158/11/4/576

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