Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
Surimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant amount of salt (1–3%) must be added, which could comp...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/2/142 |
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