Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure

We analyzed changes in the rheological properties of Japanese codling (Physiculus japonicus) meat paste during the following two-step heating procedure: first preheating at 0–70 °C with 5 or 10 °C intervals and subsequent secondary main heating at 85 °C. Changes in the breaking strength and breaking...

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Veröffentlicht in:	ACS food science & technology 2022-02, Vol.2 (2), p.249-259
Hauptverfasser:	Uemura, Misaki, Yamamura, Takuto, Mizusawa, Nanami, Koyama, Hiroki, Yasumoto, Ko, Jimbo, Mitsuru, Ikeda, Daisuke, Kan-no, Nobuhiro, Matsuoka, Yoko, Ueki, Nobuhiko, Wan, Jianrong, Fukushima, Hideto, Watabe, Shugo
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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