Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Funder
the earmarked fund for China Agriculture Research System
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1248846
Reference50 articles.
1. Physicochemical changes in surimi with salt substitute
2. Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health
3. The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi
4. Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products
5. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi
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