Combined Effect of Antifreeze Peptides and Transglutaminase on the Frozen Storage Stability of Surimi Gel
To enhance the frozen storage stability of surimi gels cross-linked with transglutaminase (TG), the synergistic effect of silver carp scale-derived antifreeze peptides (ScAFPs) combined with TG cross-linking on the texture properties, gel characteristics, whiteness, drip loss, morphology, and micros...
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| Hlavní autor: | |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
China Food Publishing Company
2025-09-01
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| Edice: | Shipin Kexue |
| Témata: | |
| On-line přístup: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-17-008.pdf |
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