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Effects of salted duck egg white powder and κ-carrageenan on autolysis and properties of modori gel from threadfin bream surimi

The effects of salted duck egg white powder (SDEWP) and κ-carrageenan (KC) on autolysis and the properties of modori gel from threadfin bream surimi were investigated. The trichloroacetic acid-soluble peptide content (TCA-SPC) of surimi paste incubated at 65 °C for 60 min decreased significantly (P...

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Principais autores: Liang Chen, Naphat Wasinnitiwong, Qinyuan Zhang, Qiwen Cai, Yaojing Li, Zhifei Zeng, Soottawat Benjakul, Rimeng Chen, Kefeng Wu, Hui Hong
Format: Artigo
Sprog:Inglês
Udgivet: Tsinghua University Press 2025-03-01
Serier:Food Science of Animal Products
Fag:
surimi gel properties
salted duck egg
κ-carrageenan
Online adgang:https://www.sciopen.com/article/10.26599/FSAP.2025.9240108
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