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January 9, 2020Journal of the Science of Food and Agriculture

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Jingxin Chen Tingyue Deng Cong Wang Hongbo Mi Shumin Yi Xuepeng Li Jianrong Li

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Abstract

Curdlan or κ-carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products.

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Cite This Study

Chen et al. (2020) studied this question.

synapsesocial.com/papers/69db1c4f00ab073a27839705 https://doi.org/10.1002/jsfa.10254

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storageOriginal Research · 2017 · 50 citations
2Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish ProductsOriginal Research · 2012 · 254 citations
3Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimiOriginal Research · 2001 · 63 citations
4Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gumOriginal Research · 2017 · 78 citations
5Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided ProcessOriginal Research · 2019 · 8 citations

More related papers

Chemical Interactions and Protein Conformation Changes During Silver Carp (<i>Hypophthalmichthys Molitrix</i>) Surimi Gel Formation2013
Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages2018
Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel2014

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