| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791748 | Meat Science | 2013 | 5 Pages |
Abstract
⺠Starches gave negative effects on the cooking loss of surimi-beef gels. ⺠surimi-beef gels with potato starch had the highest gel strength. ⺠The highest Gâ² of the surimi-beef mixture was obtained by adding corn starch. ⺠The addition of starch caused the increase of Lâ values of surimi-beef gels.
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Authors
Fenghui Zhang, Ling Fang, Chenjie Wang, Liu Shi, Tong Chang, Hong Yang, Min Cui,