Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels
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- 作者：D. Cando ; d.cando@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author ; A.J. Borderí ; as jborderias@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author ; H.M. Moreno
- 关键词：Low-salt-surimi gels ; Transglutaminase ; High pressure processing ; Texture properties
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：599-607
- 全文大小：1321 K
文摘
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Acceptable low salt surimi gels are made under high pressure and aminoacids.
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Physical and microbiological properties are suitable up to 14 of chilled storage.
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Gels added of cystine developed off flavors after 14 days of chilled storage.