Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin

Surimi-based products enhanced with lipid nutrients have been getting more and more attention. To develop a lecithin-rich surimi product, the effects of lecithin addition at different levels (0–2.0 g/100 g) on chemical, rheological and quality properties of surimi were investigated. Although additio...

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Veröffentlicht in:	Food science & technology 2020-03, Vol.122, p.108984, Article 108984
Hauptverfasser:	Zhou, Xuxia, Lin, Honghan, Zhu, Shichen, Xu, Xia, Lyu, Fei, Ding, Yuting
Format:	Artikel
Sprache:	eng
Schlagworte:	Dynamic rheological properties Food Science & Technology Interfacial shear rheology Lecithin Life Sciences & Biomedicine Myofibrillar protein Science & Technology Surimi products
Online-Zugang:	Volltext
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