Effect of Hot-pressing Conditions on the Physicochemical Properties and Flavor of Gelatin Extracted from Sturgeon Cartilage (SCG)

Effect of Hot-pressing Conditions on the Physicochemical Properties and Flavor of Gelatin Extracted from Sturgeon Cartilage (SCG)

In order to explore the effects of different hot-pressing conditions on the physicochemical properties and flavor quality enhancement of gelatin extracted from sturgeon cartilage (SCG) and expand its potential applications, sturgeon cartilage was used as raw material for the production of SCG via ho...

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Bibliographic Details
Main Authors: Zefan CHEN, Xiangzhi LU, Jinlin WANG, Fan BAI, Peng XU, Yuanhui ZHAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
sturgeon cartilage
gelatin
hot-pressing conditions
physicochemical property
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050438
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