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Abstract The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage… Click to show full abstract
Abstract The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of DE-conjugate increased breaking force, deformation, hardness, chewiness, cohesiveness, and springiness of fish tofu as the levels of DE-conjugate were augmented by enhancing protein cross-linking in fish tofu gel network (P
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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