Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel

Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel

To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). It was obs...

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Bibliographic Details
Main Authors: Fen Zhou, Fengchao Wu, Xiaoqing Ren, Jiaxin Guo, Xichang Wang
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
large yellow croaker
taste substances
surimi gels
physical properties
thermal gelling properties
Online Access:https://www.mdpi.com/2304-8158/14/11/1949
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