Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi
In this study, the effect of alginate and/or transglutaminase (TGase) in combination with ultrasonic treatment on the heat-induced gel quality, water-holding capacity (WHC) and myosin conformational changes of unwashed surimi was investigated. The results showed that the addition of trehalose (4.5%,...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2024-04-01
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| Colecção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-028.pdf |
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