Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration.
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DOI: 10.1002/jsfa.12163
Abstract: BACKGROUND The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water-holding capacity and viscoelastic properties of MP… read more here.
Keywords: properties shrimp; contribution; gelling properties; gel ... See more keywords
Effect of Two-stage Heating Treatment on Physicochemical Properties of Shrimp (Penaeus vannamei) Meat.
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DOI: 10.1002/jsfa.12332
Abstract: BACKGROUND Changes in the physicochemical properties of shrimp meat treated with two-stage heating were investigated. Currently, shrimp products in the processing process is susceptible to dehydration uneven, shrimp meat shrinkage, which resulted in rough and… read more here.
Keywords: shrimp; two stage; properties shrimp; shrimp meat ... See more keywords