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231226s2023 xx |||||o 00| ||eng c |
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|a 10.1177/10820132231183027
|2 doi
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|a pubmed25n1193.xml
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|a (NLM)37321629
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a He, Hong
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage
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|c 2023
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Revised 21.12.2023
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|a published: Print-Electronic
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|a Citation Status Publisher
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|a This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss. High-pressure treatment resulted in a decrease of α-helix and an increase of β-sheet in the protein, forming a dense gel structure, which enhanced the gel strength and the percentage of bound water. The superior hydrophilicity of nanocellulose and its cross-linking with protein increased the percentage of bound water in the gel, which improved the water-holding capacity and mechanical properties. Therefore, the best gel quality was obtained by adding nanocellulose and treating it with high pressure combined with two-stage heating
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|a Journal Article
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|a Nemipterus virgatus
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4 |
|a gel properties
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| 650 |
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4 |
|a high pressure
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| 650 |
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4 |
|a sugarcane nanocellulose
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| 650 |
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4 |
|a surimi sausage
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| 700 |
1 |
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|a Wu, Wanying
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Dong, Qingfei
|e verfasserin
|4 aut
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| 700 |
1 |
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|a An, Fengping
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Huang, Qun
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Song, Hongbo
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g (2023) vom: 15. Juni, Seite 10820132231183027
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
1 |
8 |
|g year:2023
|g day:15
|g month:06
|g pages:10820132231183027
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| 856 |
4 |
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|u http://dx.doi.org/10.1177/10820132231183027
|3 Volltext
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