Gelation improvement of low-salt Chinese shrimp (Fenneropenaeus chinensis) surimi gel by L-arginine
Yue Liu, Lin-Da Zhang, Yingrui Wang, Tian‐Qi Zhou, Yuqiao Wang, Jia‐Nan Yan, Bin Lai, Ce Wang, Hai-Tao Wu
Topics & Concepts
ShrimpSalt (chemistry)ChemistryFood scienceArginineChromatographySalt waterFisheryBiochemistryBiologyOrganic chemistryAmino acidEnvironmental scienceEnvironmental engineeringMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides