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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1949 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!