Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

By Xidong Jiao, Hong-wei Cao, D. Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Weijian Ye, Hao Zhang. Food Hydrocolloids, 2019

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Abstract To understand the oil-protein interaction in silver carp surimi gel under microwave irradiation, the effects of fish oil (FO) incorporation on the gelling and microstructural properties of surimi gel subjected to microwave heating combined with conduction heating were investigated. Although FO incorporation into surimi gel disrupted the protein matrix, thereby decreasing (P

Subfields: Animal Science and Zoology, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2aea893aa9bd7754acd41022be4a1d48689deaf9