Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein

Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein

In order to explore the effects of vacuum heat treatment and gluten on the gel properties of myofibrillar protein (MP), the effects of vacuum heat treatment and gluten addition on tilapia MP gel were studied by testing texture, water retention, intermolecular forces and other indicators. Under the c...

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Bibliographic Details
Main Authors: Jiahui SUN, Jiaqi FANG, Wei YANG, Guanghua XIA
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-01-01
Series:Shipin gongye ke-ji
Subjects:
tilapias
myofibrillar protein
gel
vacuum heat treatment
gluten
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050243
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