Bibliographic Details
| Title: |
Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel |
| Authors: |
Fengchao ZHOU, Wenting JIANG, Han TIAN, Wei LUO, Xiaolan ZHANG, Jiazhen WANG, Jie LIANG, Leiwen XIANG, Shaoyun WANG, Xixi CAI, Qiming WU, Honglai LIN |
| Source: |
Shipin gongye ke-ji, Vol 46, Iss 4, Pp 50-58 (2025) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2025. |
| Publication Year: |
2025 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
laminaria japonica powder, surimi, rheological properties, molecular force, protein structure, Food processing and manufacture, TP368-456 |
| More Details: |
In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myofibrillar protein (MP) secondary structure, color and microstructure of the surimr gel were analyzed. Thus, the intrinsic cause of LJP improving the surimi gel quality was explored. Results showed that the addition of LJP significantly improved (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024030072 |
| Access URL: |
https://doaj.org/article/6469d5afaea443a283a71fa6593154c8 |
| Accession Number: |
edsdoj.6469d5afaea443a283a71fa6593154c8 |
| Database: |
Directory of Open Access Journals |
