Research Study Findings from Hefei University of Technology Update Understanding of Food Chemistry (Effect of k-carrageenan on the quality of crayfish surimi gels).

A research study conducted by Hefei University of Technology in China examined the effects of k-carrageenan on the quality of crayfish surimi gels. The study found that increasing the concentration of carrageenan improved the quality of the gel up to a certain point, but further increases resulted in gel breakage. The researchers concluded that these findings could be used to extend the application of carrageenan in the development of crayfish surimi and its derivatives. The full research article can be accessed for free through the provided link. [Extracted from the article]