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Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi

The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (<i>Auxis thazard</i>) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (<i>w</i>/<i>w</i>) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Worawan Panpipat, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, Manat Chaijan
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2024-02-01
Schriftenreihe:Foods
Schlagworte:
surimi
mackerel
lecithin
gel
lipid oxidation
Online-Zugang:https://www.mdpi.com/2304-8158/13/4/546
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