Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
Haibo Shi, Mengxin Zhang, Xiaochen Liu, Xianqi Yao, Wei Wang, Jiabao Zheng, Igor Tomašević, Weizheng Sun
Topics & Concepts
TilapiaChemistrySalt (chemistry)Food scienceIce crystalsRheologyFish <Actinopterygii>Materials scienceComposite materialFisheryOrganic chemistryOpticsPhysicsBiologyMeat and Animal Product QualityMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications