Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method.
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DOI: 10.1111/1750-3841.14362
Abstract: Chopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the same-salt levels, the stirring… read more here.
Keywords: salt; gentle breaking; method; surimi gels ... See more keywords