Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions

2018 ◽  
Vol 75 ◽  
pp. 116-124 ◽  
Author(s):  
Longteng Zhang ◽  
Qian Li ◽  
Jing Shi ◽  
Beiwei Zhu ◽  
Yongkang Luo
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Chemical Interactions ◽  
Gel Properties ◽  
Heating Effects

scholarly journals Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures

2018 ◽  
Vol 21 (1) ◽  
pp. 2250-2264 ◽  
Author(s):  
Ping Gui ◽  
Longteng Zhang ◽  
Hui Hong ◽  
Ligeng Feng ◽  
Yongkang Luo
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Gel Properties

scholarly journals Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

RSC Advances ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 6563-6570
Author(s):  
Shumin Yi ◽  
Ying Ji ◽  
Zhihan Guo ◽  
Jing Zhu ◽  
YongXia Xu ◽  
...  
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Gel Properties ◽  
Engraulis Japonicus

This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios.

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