Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock ( Theragra chalcogramma) surimi
In the present study, we examined the properties of Alaska Pollock ( Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and w...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 6 vom: 03. Sept., Seite 497-506
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| Auteur principal: |
Liu, Xiangyu
(Auteur) |
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| Autres auteurs: |
Feng, Dandan,
Ji, Lei,
Zhang, Tao,
Xue, Yong,
Xue, Changhu |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2018
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Surimi
gel-forming kinetics
microwave heating
textural properties
water bath heating
Fish Proteins
Gels |
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