Effect of Glucose Oxidase on Gel Properties of Surimi from Silver Carp
To investigate the effects of glucose oxidase (GOD) induced oxidation on the gel properties of silver carp surimi, the changes of elastic modulus (G'), loss modulus (G''), gel strength, whiteness, microstructure, water holding capacity, moisture distribution and protein crosslinking o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080329 |