Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry.
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DOI: 10.2139/ssrn.4331017
Abstract: This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship… read more here.
Keywords: chemical composition; composition surimi; surimi products; surimi ... See more keywords