Enhanced gelation of sturgeon frozen surimi via egg white: Exploring the role of endogenous serine protease inhibition

Enhanced gelation of sturgeon frozen surimi via egg white: Exploring the role of endogenous serine protease inhibition

Abstract The degradation of frozen sturgeon surimi can be attributed to the endogenous serine protease. This study was first to examine the impact of egg whites on the frozen sturgeon surimi's gel properties from the perspective of inhibiting endogenous serine protease. The protease activity of...

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Bibliographic Details
Main Authors: Lu Tong, Ning Ding, Meng Zhou, Yan Zhang, Hui Hong, Yongkang Luo, Yuqing Tan
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:Food Frontiers
Subjects:
egg white
frozen storage
serine protease
sturgeon surimi
Online Access:https://doi.org/10.1002/fft2.463
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