Silver carp surimi gels subjected to the “heating-low temperature storage-reheating” procedure: Characterization of gel and flavor properties
Xin Jiang, Sixi Liu, Qianqian Liang, Xiaomin Zhou, Wenzheng Shi
Topics & Concepts
FlavorSilver carpChemistryCarpFood scienceChromatographyDynamic mechanical analysisMaterials sciencePolymerFish <Actinopterygii>Organic chemistryFisheryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals