Physical properties of surimi sausages subjected to high hydrostatic pressure treatment
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DOI: 10.1007/s10068-019-00599-4
Abstract: We aimed to investigate the effect of high pressure treatment (HPT) on the physical properties of surimi sausages. For protein gelation, high hydrostatic pressure of 400, 500, and 600 MPa was applied for 5, 15, and… read more here.
Keywords: properties surimi; pressure treatment; treatment; physical properties ... See more keywords
Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena
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DOI: 10.1039/c7ra10869a
Abstract: The properties of bigeye snapper surimi gel as affected by gellan (GL) at different levels (2–6% based on solid content of surimi) in combination with calcium chloride (CaCl2) at various concentrations (25–75 mmol kg−1) were… read more here.
Keywords: tgase; low high; properties surimi; surimi gel ... See more keywords