Gelling properties of surimi as affected by the particle size of fish bone

The effects of adding fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. The addition of nano-scaled fish...

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Veröffentlicht in:	Food science & technology 2014-10, Vol.58 (2), p.412-416
Hauptverfasser:	Yin, Tao, Reed, Zachary H., Park, Jae W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Microstructure Nano-scaled fish bone Particle size Surimi Transglutaminase
Online-Zugang:	Volltext
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