Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel

Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel

In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myo...

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Main Authors: Fengchao ZHOU, Wenting JIANG, Han TIAN, Wei LUO, Xiaolan ZHANG, Jiazhen WANG, Jie LIANG, Leiwen XIANG, Shaoyun WANG, Xixi CAI, Qiming WU, Honglai LIN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
laminaria japonica powder
surimi
rheological properties
molecular force
protein structure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030072
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030072

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