Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (<i>Channa micropeltes</i>) Surimi

Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (<i>Channa micropeltes</i>) Surimi

This study investigated the effects of calcium oxide (CaO) derived from eggshells on the gelation properties of surimi prepared from giant snakehead (<i>Channa micropeltes</i>). Surimi gels were enriched with CaO at concentrations of 0, 2, 4, 6, 8, and 10 µmol/100 g, and their physicoche...

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Bibliographic Details
Main Authors: Nattaporn Sanboonmee, Kriangsak Bunlue, Apipong Putkham, Hua Li, Sirithon Siriamornpun
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Gels
Subjects:
surimi gelation
microstructure
rheology
disulfide bond
sulfhydryl groups
Online Access:https://www.mdpi.com/2310-2861/11/3/182
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