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Changing the GelāForming Properties of Myofibrillar Protein by Using a Gentle Breaking Method
- Source :
- Journal of Food Science. 84:261-267
- Publication Year :
- 2018
- Publisher :
- Wiley, 2018.
-
Abstract
- Chopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the same-salt levels, the stirring process led to a higher gel strength than the chopping process (P
- Subjects :
- Fish Proteins
Materials science
Food Handling
030309 nutrition & dietetics
Scanning electron microscope
Gel forming
03 medical and health sciences
Viscosity
0404 agricultural biotechnology
Gel strength
Myofibrils
Fish Products
Animals
Water holding capacity
0303 health sciences
Fishes
Water
04 agricultural and veterinary sciences
equipment and supplies
Microstructure
040401 food science
Chemical engineering
Fish
Myofibril
Gels
Food Science
Subjects
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 84
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi.dedup.....39f2c84714aa73e19c9dbd2e2c31d9e6