Abstract
The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.
Publication Date
4-25-2023
First Page
214
Last Page
220,235
DOI
10.13652/j.spjx.1003.5788.2022.80622
Recommended Citation
Ting-ting, CHEN; Quan-you, GUO; and Hai-rong, BAO
(2023)
"Effects of exogenous additives and auxiliary processing techniques on temperature scanning in dynamic rheology ofsurimi gel,"
Food and Machinery: Vol. 39:
Iss.
2, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.80622
Available at:
https://www.ifoodmm.cn/journal/vol39/iss2/34
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