Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans
Author:
Affiliation:
1. College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, China
2. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, China
Funder
National Science Foundation of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1168834
Reference26 articles.
1. Microbiological and Chemical Changes of Surimi-Based Imitation Crab during Storage
2. Alternatives for Efficient and Sustainable Production of Surimi: A Review
3. Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products
4. Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus
5. The effect of two cryoprotectant mixtures on frozen surubí surimi
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