High-Quality Application of Crayfish Muscle in Surimi Gels: Fortification of Blended Gels by Transglutaminase
The application of crayfish muscle in surimi products is a potential way to promote their processing and ensure that it is of a high value. In this study, a one-way completely randomized design was used to prepare mixed surimi gels with different proportions of crayfish muscle. The effect of transgl...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/3/204 |
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