Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method

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 process led to a higher gel strength than the choppin...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2019-02, Vol.84 (2), p.261-267
Main Authors: Wang, Lei, Cheng, Jiaqi, Su, Ruihua, Fan, Daming, Huang, Jianlian, Zhao, Jianxin, Yan, Bowen, Zhou, Wenguo, Zhang, Wenhai, Zhang, Hao
Format: Article
Language:English
Subjects:
Animals
Cutting
Fish Products - analysis
Fish Proteins - chemistry
Fishes
Food Handling - instrumentation
Food Handling - methods
gel strength
Gels
Gels - chemistry
LF‐NMR
Myofibrils - chemistry
NMR
Nuclear magnetic resonance
Properties (attributes)
Proteins
Salts
Scanning electron microscopy
SEM
Stirring
Surimi
Viscosity
Water - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 process led to a higher gel strength than the chopping process (P 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.14362