Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties
Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of sur...
Gardado en:
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2590157524008836 |
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