The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Freezing is the primary preservation method for surimi gel. However, repeated freezing and thawing during storage, processing, or consumption can cause ice crystal growth and recrystallization, leading to mechanical damage to muscle cells and tissue. Additionally, it can induce protein denaturation...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Tsinghua University Press
2024-12-01
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| Serier: | Food Science of Animal Products |
| Fag: | |
| Online adgang: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240088 |
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