Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi-Reference-Cited by-同舟云学术

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

Author:

Yi Shumin¹²³⁴⁵^ORCID,Ji Ying¹²³⁴⁵,Guo Zhihan¹²³⁴⁵,Zhu Jing¹²³⁴⁵,Xu YongXia¹²³⁴⁵,Li Xuepeng¹²³⁴⁵,Li Jianrong¹²³⁴⁵

Affiliation:

1. College of Food Science and Technology

2. Bohai University

3. National & Local Joint Engineering Research Center of Storage

4. Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products

5. Jinzhou

Abstract

This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Liaoning Province

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

Reference36 articles.

1. L.Xu and F.Wu , China Fishery Ministry, China Agriculture Press , Beijing, China , 2019

4. L.Garibaldi and S.Funge-Smith , FAO Fishery and Aquaculture Statistics , Fishery Year Book , Rome, Italy , 2018

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献