| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539964 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Salt and salt substitute shifted myosin endothermic transition to higher temperature. ⺠Salt and salt substitute resulted in larger myosin endothermic peaks in surimi. ⺠Salt and salt substitute induced protein gelation at lower temperature in surimi. ⺠Surimi gels with salt substitute and salt had similar fundamental texture properties. ⺠Salt substitute can be used in low sodium surimi seafood products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Reza Tahergorabi, Jacek Jaczynski,