Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture-Reference-Cited by-同舟云学术

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Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

Published:2020-07-09 Issue:7 Volume:29 Page:681-692
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Liang Feng¹²^ORCID,Lin Lin¹²³,Zhu Yajun¹²,Jiang Shaotong¹²³,Lu Jianfeng¹²³^ORCID

Affiliation:

1. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China

2. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China

3. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China

Funder

Earmarked Fund for China Agriculture Research System

Anhui Provincial Modern Agro-industry Technology Research System

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1789253

Reference35 articles.

1. Thermal Gelation of Previously Cooked Minced Meat from Jonah Crab (Cancer borealis)

2. SOME APPLICATIONS OF THE COLORIMETRIC PHOSPHATE METHOD

3. Reproductive performance, offspring quality, proximate and fatty acid composition of normal and precocious Chinese mitten crab Eriocheir sinensis

4. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)

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1. Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel;LWT;2024-09

2. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus;Food Chemistry;2024-08

3. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks;Food Chemistry;2024-05

4. Paramyosin from field snail (Bellamya quadrata): Structural characteristics and its contribution to enhanced the gel properties of myofibrillar protein;International Journal of Biological Macromolecules;2024-03

5. Quality properties of fish ball with abalone and its relationship with sensory properties;Food Chemistry: X;2024-03

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