Influence of Hsian-tsao Polysaccharide on Structural and Physicochemical Properties of Myofibrillar Proteins in Frozen Surimi and Its Gel Characteristics
Addressing the issue of gel degradation in frozen surimi triggered by protein denaturation, this study employed a conventional commercial cryoprotectant blend (4% sucrose+4% sorbitol) as a control to examine the effects of adding Hsian-tsao polysaccharide HTP (0%, 1%, 1.5%, 2%, 4%, w/w) on the struc...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030444 |
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