Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.
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DOI: 10.1016/j.foodchem.2020.126343
Abstract: Surimi processing industry generates huge quantities of underutilized surimi processing by-products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and gelation-enhancing effects of SPB hydrolysates on silver carp (Hypophthalmichthys molitrix) surimi based on protein… read more here.
Keywords: protein; oxidation; processing products; surimi processing ... See more keywords