Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei
This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results showed that adding a certain amount of HA improved...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2024-06-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-12-009.pdf |
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