Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel
To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). It was obs...
Gardado en:
| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/14/11/1949 |
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