Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi
Frozen surimi may be damaged by freeze-thaw cycles (refreezing) under various conditions. However, few studies have examined the deterioration of the quality of refrozen surimi. The objective of this study was to determine the deterioration mechanism of refrozen surimi. We used Alaska pollock frozen...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/3760368 |
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