Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products

Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products

ObjectiveThis study aimed to investigate the effect of exogenous additives on gel properties of crawfish surimi products.MethodsThe experiment was designed with different amounts of hydroxypropyl distarch phosphate (HPDSP), soy protein isolate (SPI), and glutamine transaminase (TGase). After clarify...

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Bibliographic Details
Main Authors: FANG Siwei, YU Jinxiang, GUO Quanyou, BAO Hairong, HU Huogen
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-08-01
Series:Shipin yu jixie
Subjects:
crayfish
surimi
hpdsp
spi
tgase
gel properties
synergistic effects
Online Access:http://www.ifoodmm.com/spyjx/article/abstract/20240804?st=article_issue
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