Physical properties of Alaska pollock surimi gel as affected by emulsified level and heating rates
Recently, there has been increased concern about adding fish oil to surimi to enhance its functionality in products derived from it. Our previous study showed that emulsification somewhat improves surimi’s gel-formation capacity. Additionally, as lipids are electrical insulators and ohmic heating (O...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The Korean Society of Fisheries and Aquatic Science
2024-12-01
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| Series: | Fisheries and Aquatic Sciences |
| Subjects: | |
| Online Access: | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2024.e73 |
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