Improvement of Frozen Shrimp Surimi Quality by Gelatin Prepared through Hot-pressing of Sturgeon Cartilage and Its Effects on the Myofibrillar Protein
This study aimed to investigate the cryoprotective effect of gelatin prepared by hot-pressing sturgeon cartilage (SCG) on myofibrillar protein (MP) in shrimp surimi, with the aim of improving the quality stability of frozen shrimp surimi. In this study, different concentrations of SCG (0%, 0.5%, and...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Chinês |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2025-10-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090243 |
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