Comparative Analysis of Gel Properties of Sodium Citrate-Treated Giant Squid and Pork for Surimi Production
The giant squid, despite its abundance as a resource, is underutilized for surimi production due to its distinctive odor and poor gel-forming ability. While soaking (e.g., in sodium citrate) can alleviate the odor, its impact on the gel properties remains unclear. This study employed a comparative a...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-11-01
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| Col·lecció: | Gels |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2310-2861/11/11/893 |
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